Name: Charred greens with salsa rossa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 4 Little Gem lettuces halved, or 8 handfuls of kale; olive oil a drizzle; 1.5kg datterini or baby plum tomatoes roughly chopped; 190g jar chilli garlic sauce (we used Lee Kum Kee); 60g capers drained; 30g garlic cloves; 450g extra virgin olive oil; 60g white balsamic vinegar; 50g red chilli chopped

Charred greens with salsa rossa and smoked brisket

4 Little Gem lettuces
halved, or 8 handfuls of kale
olive oil
a drizzle

For the salsa rossa

1.5kg datterini or baby plum tomatoes
roughly chopped
190g jar chilli garlic sauce
(we used Lee Kum Kee)
60g capers
drained
30g garlic cloves
450g extra virgin olive oil
60g white balsamic vinegar
50g red chilli
chopped

Method

step 1
Heat a barbecue or griddle pan over a high heat. Blitz all the salsa ingredients together in a food processor until smooth and combined. Season with salt and pepper and set aside.
step 2
Put the lettuce or kale in a large bowl and toss with the olive oil and some sea salt. Grill on the barbecue or griddle pan, rotating often, until the veg has softened slightly and the leaves are charred in places. This adds texture and flavour. To serve, put the veg on a platter and serve the salsa on the side, or spooned over the veg.