Charred Baby Gem Lettuce with Green Pesto & Yoghurt Dressing




15 mins




  • 3 Heads of Baby Gem Lettuce Quartered Lengthways
  • 4 tbsp. Greek Yoghurt
  • ½ Tub of Pestle + Mortar Green Pesto
  • 1 tbsp. of Rapeseed Oil for Cooking
  • 20g of Toasted Pine Nuts
  • 1 tbsp. of Rapeseed Oil for Cooking
  • 2 tbsp. of Chopped Flat Leaf Parsley
  • & Salt and Pepper to Taste


Step 1

Combine the Greek yoghurt and basil pesto in a small bowl.

Step 2

Heat a pan and add the oil. Add the quartered baby gem lettuce to the pan and cook on all sides over a gentle heat until there is some charring on the lettuce and it is a little soft, then remove from the pan.

Step 3

Arrange the cooked lettuce in a serving dish. Gently pour the yoghurt and pesto mix over the top and add the pine nuts and parsley. Season with pepper and serve immediately.

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