Charred green salad with whipped ricotta and a spiced maple dressing

  • Side
  • 2–4
  • 40 minutes plus time for lighting the barbecue

Charring lettuce may seem strange but it adds another dimension of flavour to the leaves, bringing lots of interest to this moreish salad. Try mixing different greens for the best results; we like to use tenderstem broccoli and sugar snap peas, but asparagus would also work well. It’s served on a creamy base of whipped lemony ricotta, and topped with a dressing made with toasted spices, for pops of flavour. This salad works well on its own with some charred sourdough or pitta, or as a side dish to grilled meat or seafood.

First published in 2024





  • Barbecue



Combine the lemon juice and grated garlic for the dressing, and set aside


Light the barbecue and allow any flames to die down to hot embers


Lightly toast the spices for the dressing in a dry frying pan over medium heat until the mustard seeds start to pop, then transfer to a clean lidded jar or bowl with the remaining dressing ingredients and some salt and pepper, and shake or whisk to combine


Combine the lettuce and Tenderstem broccoli in a bowl and toss with a small splash of oil and some salt


Grill the vegetables until charred all over, turning regularly - the lettuce will be done in a few minutes, while the broccoli will take 5-8 minutes. If you have a fish cage or BBQ wok, you can char the peas too


Combine the ricotta and lemon zest with the lemon juice and garlic and some seasoning and mix well. Spread this over a serving platter


Toss the grilled vegetables with some of the dressing, then arrange on top of the ricotta. Spoon over a little more dressing and serve immediately

First published in 2024

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