I find cos lettuce a very boring food but because it is so easy to grow I often left with an abundance of it. So when I was travelling earlier this year I came across a Spanish dish that served grilled cos lettuce as part of a vegetable platter and it was surprisingly delicious.
Here I’ve decided to turn it into a dish that can be served as full meal or side salad for the family. With extra greenery from the peas, avocado for healthy fats, eggs, pine nuts and feta for protein, and a little mint with extra virgin olive oil to top it off.
This dish can be enjoyed with grilled fish, slow cooked lamb, Christmas ham, seafood or even poached chicken. Yum!
2 mini cos lettuce, cut in half lengthways
2 cups frozen peas
½ avocado, sliced
1 handful mint leaves, finely chopped
¼ cup fetta, crumbled
8 eggs, at room temperature
¼ cup pine nuts, toasted
EVOO and lemon juice to serve
Bring a saucepan of water to the boil, reduce heat to low, carefully drop the eggs in and cook the eggs for 5-6 minutes (8 if you like them hard boiled), before running under cool water and peeling them. Meanwhile boil the kettle and pour boiling water over the peas to defrost for 2-3 minutes, then drain.
Heat a griddle pan to high heat, rub some EVOO on to the cut sides of the lettuce and grill for 2-3minutes until char marks have appeared.
Plate up the cos lettuce and top with the peas, avocado, mint leaves, feta, eggs (cut in half), and pine nuts. Drizzle over some EVOO and a squeeze of lemon juice.