Grilled lettuce and summer vegetables with sumac

This recipe is lovingly prepared by Épices de cru. You can find their products at their kiosk at Jean-Talon Market or online by visiting their website: www.epicedecru.com.

‘The hearts of romaine lettuce are very good lightly grilled on the BBQ, as are the garlic stems, green onions and courgettes. If you like, you can use other vegetables, to your taste! It's also very good with zaatar.'

Ingredients

1 heart of romaine lettuce
1 large tomato
1 basket of garlic stalks
2 courgettes
1 packet large fresh shallots or spring onions
½ cup olive oil
1 cup garlic yoghurt
2 tbsp ground sumac
salt to taste

Preparation

Remove any wilted leaves from the lettuce. Cut a cross at the bottom of the lettuce. Tear the lettuce into four pieces with your fingers: this will prevent the leaves from falling apart.
Cut the tomatoes and courgettes into thick slices.
Remove the hard ends from the garlic stalks. Remove the green stems from the shallots and split the larger bulbs in half.
Lightly oil the vegetables and grill on a high heat, starting with the courgettes and shallots, which take about 3 minutes per side. Then grill the garlic stalks and finally the lettuce wedges.
Arrange on a large platter and top with olive oil, a little garlic yoghurt and sumac. Season with salt and serve with the remaining garlic yoghurt.

Preparation

10 minutes

Cooking

15 minutes

Servings

2 portions