Grilled Cos, Almonds Chilli and Orange

Tobie Puttock

Ingredients:

Serves: 4

2 heads cos lettuce, cut in half lengthways
Extra virgin olive oil
Sea salt and cracked pepper
1/3 cup freshly squeezed orange juice
1/4 cup apple cider vinegar
Pinch of dried chili
2-3 cloves of garlic, peeled and finely minced
1/4 cup almonds, slightly crushed

Method:

Preheat an oven or grill plate to medium/ high.
Use a pastry brush (or fingers) to cover the surface of the lettuce with 2 tablespoons of olive oil and then season with salt and pepper.
Place the lettuce cut side down on the grill/ BBQ. Cook the lettuce for 2-3 minutes, flip and cook for a further two minutes.
While the cos is cooking, whisk together the orange dressing ingredients.
Serve the cos with the almonds and a drizzle of dressing.
Use a spatula to transfer the lettuce and the lemon to a serving plate and drizzle with remaining olive oil, a pinch of dried chili and the crushed almonds.

Our friends at Wine Selectors suggest pairing this dish with a Vermentino.

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