serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Well Dressed
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 4 baby cos lettuce hearts
- 2 tbsp olive oil
- 1 tbsp sesame oil
- Sumac, black sesame seeds, and crusty bread, to serve
Spiced pepitas
- 20 g butter, room temperature
- ½ cup pepitas
- 1 - 2 tsp harissa, to taste
- Salt and black pepper
Green dressing
- ½ avocado
- 1 lemon, juiced
- 1 mango cheek, roughly chopped
- 1 tbsp seeded mustard
- 1 tbsp Dijon mustard
- 2 tsp baby capers
- ½ cup each mint, coriander and parsley leaves
- ¼ cup chives
- 2 spring onions, roughly chopped
- ½ cup Greek yoghurt
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp sesame oil
Instructions
- To make the dressing, combine the ingredients in the bowl of a food processor or high-speed blender and blend to a thick and smooth consistency. Add 1-2 tbsp water if required to assist with blending. Taste and add extra salt, pepper, maple syrup or lemon juice to your liking.
- Heat a char-grill pan over medium heat. Halve the baby cos lettuce hearts, ensuring the root remains intact so the leaves stay in place. Rub the cut-side of the cos lettuce with the olive oil and sesame oil, then grill, cut-side down for 2-3 minutes, or until lightly charred (but not burnt). Turn and grill for a further 2-3 minutes, then transfer directly to a serving dish, cut-side up.
- To make the spiced pepitas, melt the butter in a large frying pan, then add the remaining ingredients and cook, tossing, until the pepitas are slightly charred (taking care not to burn them). Remove the pan from the heat.
- To serve, brush the charred lettuce with plenty of the green dressing, ensuring you spoon some in between the leaves. Sprinkle with the spiced pepitas, a pinch of sumac, black sesame seeds and salt. Serve the charred cos with green lettuce with crusty bread on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Well Dressed
