Grilled Iceberg with Tahini Dressing and Wild Hibiscus Flavour Pearls

Grilled Iceberg with Tahini Dressing and Wild Hibiscus Flavour Pearls

 A salad that’s a little different from the usual. This recipe for Grilled Iceberg with Tahini Dressing and Wild Hibiscus Flavour Pearls is the perfect side for your favourite grilled goodies. It looks so pretty and tastes amazing.

You could easily individually plate these or serve a large help your self platter. The only real preparation is the dressing which you can wizz up ahead of time. The Lettuce can be grilled at the same time as your main protein. That Tahini dressing…Oh yum! It is just divine with the bursting Wild Hibiscus Flavour Pearls and crisp charred Lettuce.

What you’ll need – serves 4

• Iceberg Lettuce – cut 4 good size wedges
• Olive Oil
• Salt & Pepper

Dressing

• 1/3 cup Tahini
• 1/3 cup warm water
• 45ml Olive Oil
• 1 tbs Soy
• 1 tbs Ginger paste or freshly grated/chopped
• 10ml Vinegar
• 1/4 tsp Garlic paste or freshly minced
• 20 mls Lemon juice _ aprox 1/2 Lemon

Garnish

• Sumac Spice
• 1/3 cup Pistachios – toast and roughly chop
• Wild Hibiscus Flavour Pearls

To do

Remove any loose outer leaves of the Iceberg. Cut into required wedges. Set aside. *If possible try to select a lettuce that feels heavy for its size with tight leaves for easier grilling*

To make the dressing, simply pop the ingredients into a blender, food processor or whisk in a bowl until well combined. Add Salt and Pepper to taste. *This can be refrigerated until required several days in advance. 

Next

Pop a large heavy frypan on the stove at a high heat. OR fire up the BBQ. Brush the cut sides of the Lettuce with Olive Oil and season well. Carefully place the Lettuce on, giving a quick press to get good contact for better colour. Carefully turn the Lettuce once coloured and repeat on the other side. (Or just colour one side) *be careful of steam burns*

To serve

Place the nicely coloured Lettuce wedges onto your serving plate/s. Spoon a generous amount of Tahini Dressing on next. Sprinkle on the Pistachios, a pinch of Sumac and finish with a generous spoonful of our Wild Hibiscus Flavour Pearls.

Until next time

From the Peninsula Larder Team

“Eating a salad is not about the lettuce. It’s about the dressing, the toppings, and the company you keep.”

– Unknown