Gill Meller is a master of salads (among other things) and this one is no exception. We’ll also definitely be barbecuing more lettuce after trying this.
Barbecued little gems with cucumber, white beans and tahini – serves 8 as a side
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, peeled and grated
- 1 x 400g tin of butter beans, drained
- juice and zest of 1 lemon
- 2 tbsp tahini
- 4 tbsp natural yoghurt
- 2 tbsp chopped flat-leaf parsley leaves
- 4 little gem lettuces, halved, washed and patted dry
- 1 medium or 2 small cucumbers, halved lengthways and cut into 1.5 cm slices
- a small bunch of chives, finely chopped and a few left whole to garnish
Light your barbecue.
Heat 1 tbsp of the olive oil in a medium frying pan over a medium-high heat, then add the garlic and fry for about 30 seconds, then add the white beans and lemon zest. Stir to combine and cook for another minute or two to warm through the beans. Stir in the tahini, yoghurt, lemon juice and parsley, and 2 tbsp of water. Cook for another minute or two, until a spoonable consistency. Add a bit more water if it’s too thick, then remove from the heat.
Season the little gems with salt and pepper and drizzle with 1 tbsp of oil. Place over the hot barbecue with the cut sides down and grill for 5-10 minutes on each side – they should be softened, and starting to caramelize and char. Place on a platter when done.
Warm the bean and tahini dressing through and stir well, then spoon it over the lettuce. Scatter over the cucumber, sprinkle with chives, then drizzle with the rest of the oil and season everything with salt and pepper. Serve.
(Original recipe from Gather by Gill Meller, Quadrille Publishing, 2017.)
Jono & Jules do food & wine 