Charred greens with salsa rossa
- David Carter
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 5 mins - 10 mins
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Enjoy charred greens with salsa rossa as a side dish to a meat feast. They pair perfectly with our smoked brisket for a special occasion
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Smoked brisket
A star rating of 5 out of 5.2 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
4 Little Gem lettuces
halved, or 8 handfuls of kale
-
olive oil
a drizzle
For the salsa rossa
-
1.5kg datterini or baby plum tomatoes
roughly chopped
-
190g jar chilli garlic sauce
(we used Lee Kum Kee)
-
60g capers
drained
-
30g garlic cloves
-
450g extra virgin olive oil
-
60g white balsamic vinegar
-
50g red chilli
chopped
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Nutrition: Per serving (8)
- kcal593
- fat58g
- saturates8g
- carbs13g
- sugars11g
- fibre4g
- protein3g
- salt3.3g
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Method
-
step 1
Heat a barbecue or griddle pan over a high heat. Blitz all the salsa ingredients together in a food processor until smooth and combined. Season with salt and pepper and set aside.
-
step 2
Put the lettuce or kale in a large bowl and toss with the olive oil and some sea salt. Grill on the barbecue or griddle pan, rotating often, until the veg has softened slightly and the leaves are charred in places. This adds texture and flavour. To serve, put the veg on a platter and serve the salsa on the side, or spooned over the veg.
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