BRAISED GEM LETTUCE WEDGES WITH FENNEL AND SESAME GOMASHIO

 
 
 
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Cooked lettuce??? Yep! Don’t knock it till you try it — this braised lettuce is a delicious, satisfying side that’s a lot easier to digest than your raw side salad. Melty, zesty and slightly sweet, this is such a treat, and takes just minutes to prepare.

 

INGREDIENTS

1 baby gem lettuce, cut lengthways into 4 pieces
Melted ghee, for brushing and dipping

For the fennel and sesame gomashio

75g (1⁄2 cup) black sesame seeds
75g (1⁄2 cup) white sesame seeds
1 tsp fennel seeds, or more to taste
11⁄2 tbsp sea salt
1 tsp ground cumin (optional)
1 tsp coriander seeds (optional)

  1. To make the fennel gomashio, toast the black and white sesame seeds in a dry frying pan over a medium heat, until the white sesame seeds begin to brown and pop — be very careful not to burn them. Transfer to a bowl and allow to cool completely.

  2. In the same pan, toast the fennel seeds with the salt and allow to cool completely. Mix everything together, then roughly blend using a spice grinder or pound in batches in a pestle and mortar to give an uneven texture. If using a powerful blender, try not to blend too much or you’ll end up with tahini!

  3. Preheat a griddle pan over a high heat. Brush the lettuce wedges with melted ghee and griddle for 1 minute on each cut side. Arrange the lettuce on a plate and scatter with fennel and sesame gomashio. Serve with a small side of hot ghee.

  4. You can store leftover gomashio in a jar with a tight-fitting lid in a cool dry place for up to 1 month.

 
LUNCH, SMALL PLATES, VEGETARIANJasmine Hemsley