GRILLED COS SALAD WITH CHICKEN ESPETADAS

“Don’t marinate the lettuce for longer than 30 minutes, or it will become soggy.”

Serves 6

EASY

Preparation: 10 minutes, plus 30 minutes’ marinating time Cooking: 10 minutes

For the dressing mix: olive oil 1⁄3 cup sea salt and freshly ground black pepper, to taste garlic 2 cloves, minced lemon 1, zested

Woolworths cos lettuce 9 heads Woolworths sundried tomato chicken espetadas 2 x 900 g packs

Parmesan, grated, for serving

1 Slice each head of lettuce in half lengthways. Place in a large bowl and marinate in the dressing for 30 minutes, tossing to coat. 2 Cook the chicken according to package instructions.

3 Char the lettuce over hot coals until the edges are just charred and slightly wilted. Place on a large platter, drizzle with the remaining dressing and sprinkle with Parmesan. Serve with the espetadas. WHEAT- AND GLUTEN-FREE

WINE: Woolworths House Cultivar Sauvignon Blanc