Griddled Romaine & Minted Tahini Yogurt Sauce Recipe | Abel & Cole
Griddled Romaine & Minted Tahini Yogurt Sauce
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Prep: 20 mins
Cook: 5 mins
Cooking your lettuce intensifies the flavour and is jooshed up with a nutty, creamy herbed sauce.
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408 kcal
(per portion)
Ingredients you'll need
  • 2 mini romaine lettuces
  • 150g Greek style yogurt
  • 40g tahini
  • 1 lemon
  • A handful of mint, leaves only
  • A handful of dill, leaves only
From your kitchen
  • 2 tbsp cold water
  • 1 tbsp + 4 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Zest and juice half your lemon into a large bowl. Squeeze in the tahini. Pour in 2 tbsp cold water and 1 tbsp oil. Whisk with a pinch of salt till smooth and creamy. Spoon in half the pot of yogurt and swirl it through the tahini dressing.

  • 2.

    Finely chop the mint leaves and fold those through the tahini yogurt. Taste and season. Add more lemon to taste.

  • 3.

    Set a griddle or frying pan on a high heat. Cut the mini romaines in half, slicing through the root, to keep all the leaves together. Pull off any tatty outer leaves.

  • 4.

    Rub 1 tsp oil onto the cut-side of each romaine and sprinkle with salt. Place cut side down into the hot griddle pan and cook for 5 mins till charred and softened.

  • 5.

    Place the charred romaines onto a serving platter. Drizzle over the tahini yogurt. Scatter over the dill leaves.

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