BARBECUED LITTLE GEMS WITH CUCUMBER, WHITE BEANS AND TAHINI

Serves: 8 as an appetizer or 4 as an entrée

3 tbsp (45 ml) extra-virgin olive oil 2 garlic cloves, peeled, grated one 14-oz (396-g) can of white beans, such as cannellini or butter beans juice and zest of 1 lemon 2 tbsp (30 ml) tahini 4 tbsp (60 ml) plain yogurt 2 tbsp (30 ml) chopped flat-leaf parsley leaves 4 little gem lettuces, halved, washed and patted dry 1 medium or 2 small firm cucumbers, halved lengthwise and cut into 1.5-cm (5⁄8-inch) slices 1 small bunch of chives, finely chopped and a few left whole Salt and black pepper

1. Heat 1 tbsp (15 ml) of the olive oil in a medium skillet over medium-high heat, then add the garlic. Fry for 25 to 30 seconds, until the garlic begins to soften, then add the white beans and lemon zest. Stir to combine, and cook for 1 to 2 minutes more, until the white beans are warmed through. Now, stir in the tahini, yogurt, lemon juice and parsley, along with 2 to 3 tbsp (30 to 45 ml) of water. Cook for an additional 1 to 2 minutes, until spoonable. If it’s too thick, add a little more water. Remove the pan from the heat.

2. Light your barbecue. Season the little gem halves with salt and pepper, and drizzle them with 1 tbsp (15 ml) of the oil. When your barbecue coals are glowing nice and hot, lay your little gem lettuce, cut-side down, onto the grill. Grill the lettuce for 5 to 10 minutes on each side — how long will depend upon the heat of your coals, but aim for the lettuce halves to soften, take on some colour, and caramelize; a little charring improves the dish. (Alternatively, cook on a preheated grill pan.) When the lettuce halves are ready, place them on a large serving platter cut-side up.

3. Put dressing back on the heat to warm through, and give it a final stir. Spoon it over the lettuce, making sure it trickles through and around the layers of leaves.

4. Scatter over the prepared cucumber, sprinkle with the chopped chives, strew over the whole chives, then drizzle over the remaining olive oil and season everything with salt and pepper. Serve the salad immediately.