- 2 mini romaine lettuces
- 150g Greek style yogurt
- 40g tahini
- 1 lemon
- A handful of mint, leaves only
- A handful of dill, leaves only
- 2 tbsp cold water
- 1 tbsp + 4 tsp olive oil
- Sea salt
- Freshly ground pepper
- 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.
