Barbecued corn on the cob
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Iceberg with yogurt dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
- 150ml pot natural yogurt
- 2 tbsp mintsauce
- 1 tbsp white wine vinegar
- 1 large iceberg lettuce
Nutrition: per serving
- kcal38
- fat1glow
- saturates1g
- carbs5g
- sugars5g
- fibre1g
- protein2g
- salt0.1g
Method
step 1
Mix the yogurt, mint sauce and vinegar with 2 tbsp water. Cover and chill until ready to serve.
step 2
Trim the end off the iceberg stalk, then halve and cut each half into 3-4 wedges. Arrange on a platter, drizzle over the yogurt dressing and serve.
