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20 minutes

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Iceberg wedge salad

Iceberg wedge salad

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ freezing time

Ingredients

2 heads iceberg lettuce, quartered

For the dressing, mix:

½ cup rice vinegar
2 limes, juiced
10 spring onions, finely chopped
2 t garlic, crushed
1 T palm sugar or honey
1 T fish sauce
1 T sesame oil

Method

Place the lettuce wedges in a Ziploc bag and freeze for 30 minutes. To serve, place the lettuce on a platter and drizzle over the dressing.

Find more salad recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

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Sweet potato mash

Fennel-and-radish salad

Duck fat roast potatoes

Mixed bean salad

Noodle salad

Asparagus with Hollandaise

Roast celeriac

Exotic tomatoes with baba ghanoush

Easy chicken liver pâté

Rainbow trout with goat’s cheese

Whole roasted cabbage

Iceberg wedge salad

Iceberg wedge salad

Ingredients

Method