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Chickpea-stuffed brinjals

30 minutes

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Apricot frangipane tart

30 minutes

Marion Cunninghams iceberg wedge with blue cheese dressing

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 iceberg lettuce head
125 ml sour cream
125 ml mayonnaise
3 T fresh lemon juice
½ cup blue cheese crumbled
¼ cup spring onions or chives (or a mixture of the two)
Freshly ground black pepper, to taste

Method

1. Strip the outer leaves off the iceberg lettuce and trim the stem end. Wrap in a clean dishcloth and store in the fridge.

2. Pour the sour cream, mayonnaise and lemon juice into a jug and mix well. Stir in the blue cheese and half the spring onions. Chill until ready to serve.

3. Cut the lettuce into 4 wedges, drizzle some of the dressing over each wedge and sprinkle over the remaining spring onion.

4. Serve ice cold, with extra dressing on the side, and pass around the pepper grinder.

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Marion Cunninghams iceberg wedge with blue cheese dressing

Marion Cunninghams iceberg wedge with blue cheese dressing

Ingredients

Method