Charred Wedge Salad with Tahini and Zaatar Goat Yogurt Dressing

  • 35 mins
  • Serves 4
  • Easy-Medium

The crunch of the toasted breadcrumbs, the St Helens Farm yogurt, and the tang of tahini and zaatar (a perfect mix of toasted sesame seeds, dried sumac salt and other spices) transforms simple lettuce into a side dish that’s special!

Lettuce, not usually cooked, but when it has a deep char, becomes a vessel for any favourite flavour and dressing!

I’ve kept the toppings very simple for the Charred Wedge Salad with Tahini and Zaatar Goat Yogurt Dressing, but go crazy with the garnishes!

Change it up as often as the seasons.

Try toasted hazelnuts instead of the breadcrumbs, chives instead of sliced spring onions, even add bacon bits or crispy onions if you’re feeling fancy.

What would you have as a topping?

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  1. Place the 50g butter into a non-stick frying pan and on a low heat, let it melt. Once the butter has melted, add the minced garlic, and let it cook, on a low heat, for 1 minute – just to infuse the oil with the garlic. Give it a stir while its cooking.
  2. Add the fresh breadcrumbs to the garlic butter mixture and on a low to medium heat, let them cook until they become a pale golden colour – stir occasionally so as not to burn the breadcrumbs. Once the breadcrumbs are a nice golden brown, take them out of the frying pan and transfer to a plate until needed – this will stop the cooking.
  3. For the dressing, place the yogurt, tahini, lemon juice, honey, zaatar powder and salt into a bowl, mix well to combine everything together. Adjust the salt and pepper seasoning to suit your taste. Set aside.
  4. Heat the grill so that its very hot. Melt the St Helens Farm Goats butter. While it’s heating up, cover a tray with foil and set it aside until needed.
  5. Cut off the very bottom of the stalk from the lettuce, but keep as much of the stalk intact as possible. Remove a couple of the outer leaves, and discard them. Use a sharp knife to cut the lettuce into four quarters. Lay the quarters of lettuce onto the prepared tray.
  6. Place the melted St Helens butter into a bowl. Brush the two cut sides of the quarters of lettuce with the melted butter. Put the tray with the lettuce under the hot grill and heat under the grill until there are brown charr marks on the lettuce pieces.
  7. Keep a close eye on the lettuce while it’s under the grill. They can go from perfect to burnt very quickly. Once nicely charred, remove them from the tray and place the pieces onto a serving plate.
  8. Drizzle the yogurt dressing over the pieces of the charred lettuce then sprinkle the breadcrumbs and the sliced spring onions over the top of the dressing. Serve warm or at room temperature.