CHARRED GREENS WITH SALSA ROSSA

Charred greens with salsa rossa image

Enjoy charred greens with salsa rossa as a side dish to a meat feast. They pair perfectly with our smoked brisket for a special occasion

Provided by David Carter

Time 30m

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 593 calories, Fat 58 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 3.3 milligram of sodium