Ingredients

Method

• For the dressing mix:
• 1⁄3 cup olive oil
• sea salt, to taste
• freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 lemon, zested
• 9 heads Woolworths cos lettuce
• 2 x 900 g packs Woolworths sundried tomato chicken espetadas
• Parmesan, grated, for serving

Method

Ingredients

1. Slice each head of lettuce in half lengthways. Place in a large bowl and marinate in the dressing for 30 minutes, tossing to coat.

2. Cook the chicken according to package instructions.

3. Char the lettuce over hot coals until the edges are just charred and slightly wilted. Place on a large platter, drizzle with the remaining dressing and sprinkle with Parmesan. Serve with the espetadas.

Cook's note: Don’t marinate the lettuce for longer than 30 minutes, or it will become soggy.

Find more braai recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger