Grilled little gem with za’atar, pistachio and garlic yoghurt
5.0
(1)
This is another dish that you might not associate with the BBQ but it’s so easy to cook and makes a lovely light summer lunch. If entertaining, I suggest serving this with the green bean salad on page 84 or the pork, coriander and leek kofta on page 159, with a nicely chilled, crisp white wine.
This recipe is extracted from The DIY BBQ Cookbook: How to Build You Own BBQ and Cook Up a Feast by James Whetlor (Quadrille, £20) Photography: Sam Folan
Next why not try more of our favourite barbecue recipes?
Recipe information
Yield
Serves 4
Ingredients
Preparation
Methods
Step 1
Preheat the BBQ to a medium heat.
Step 2
Toss the lettuces with 1 tablespoon olive oil and a pinch of salt. Place on the BBQ and grill, cutside down, for 3 minutes, then turn and cook for a couple more minutes on the other side until nicely charred all over.
Step 3
Place the yoghurt in a bowl and mix with the garlic, cumin, the juice of ½ lemon and a pinch of salt.
Step 4
Spread the yoghurt over a platter, drizzle with olive oil and scatter over the nuts and za’atar. Toss the grilled lettuce with the chickpeas in a bowl. Arrange the mix on the yoghurt, nuts and za’atar and serve with a squeeze of lemon and the chopped oregano.
