Mon, 6 July 2026
Grilled Romaine Salad with roasted vegetables and bread hummus.
2 – 4 people (prep time 20 minutes)
Fantastic warm salad that also lets you use up your vegetable ends, stale bread and leftovers from the weekend, while chillin in the sun
Ingredients:
2 heads Romaine lettuce (or Cos lettuce)
2 tsp Irish rapeseed oil
Leftover cooked vegetables (diced)
2 gloves garlic sliced
Bread Hummus:
½ Stale loaf of white bread torn into 1 inch-ish sized chunks
3 large cloves fresh garlic, sliced.
120ml rapeseed oil
4 Tbsp. wine vinegar
2 tbsp Tahini - Optional
Water from the chickpeas (400g tin)
2 table spoons vegan mayonnaise
salt to taste
place the bread into your food processor and blend into crumbs then add the garlic and optional tahini and slowly add the oil, vinegar and water & mayo until it becomes a paste, season with salt. So simple, creamy and delicious.
Method:
Heat a pan on your bbq or stove, add a splash of rapeseed oil and then your mixed leftover vegetables from the weekend, fry until crispy and golden and season.
Cut you lettuce into 4 pieces, keep the root intact, drizzle with rapeseed oil and season with seasalt, add to a hot pan of bbq and grill on all sides, place onto a large platter, spoon over the leftover crispy diced vegetables and drizzle with the bread hummus, great to top with copious amounts of grated parmesan cheese
