food, Recipes

Charred Lettuce Salad

Styling Brita du Plessis Photographs Sean Calitz

This easy recipe offers a delicious, nutritious contrast.


1 iceberg lettuce or 4 baby gem lettuces

1 fennel bulb

2 apples, sliced

1 small cucumber, sliced

2 cups chunky toasted ciabatta croutons

100g cremezola cheese

⅓ cup buttermilk

2T Italian white-wine vinegar

1T honey


Slice the iceberg lettuce into quarters (or halves if you are using baby gem lettuces). Slice the fennel bulb lengthways into five millimetre-thick pieces.

Char the lettuce and fennel over a high heat on a Weber braai or using a grill pan.

Place the apple and cucumber slices on a large platter with the charred lettuce, fennel and croutons.

Blend the cheese, buttermilk, vinegar and honey to form a dressing and serve it drizzled over the salad. SERVES 2–4


Recipes and styling Brita du Plessis Photographs Sean Calitz

This recipe originally appeared in HL August 2015.



Chicken and cashew curry

Fresh zucchini salad

Beetroot and orange salad