Charred lettuce with mustard croutons

CROUTONS

120 g ciabatta bread,

broken into chunks

7 ml (1½ t) mustard powder 1 garlic clove, crushed

100 g butter, melted DRESSING

1 lemon

1 clove garlic, crushed 1 spring onion, finely

chopped pinch of aniseed

60 ml (¼ c) olive oil pinch of sugar

SALAD

3 heads of young cos lettuce,

halved lengthways

1 fennel bulb, halved, or

2-3 baby marrows, halved lengthways watercress leaves pecorino shavings

Preheat the oven grill.

1 Croutons Arrange the bread chunks on a baking sheet.

2 Mix the mustard powder, garlic and melted butter. Sprinkle over the bread chunks, mix well and grill until golden brown. Allow to cool.

3 Dressing Peel the lemon and cut the flesh into segments, working over a bowl to catch all the juice. Squeeze the juice out of the membranes before finely chopping them. Add the rest of the dressing ingredients and mix well.

4 Salad Over moderate coals, braai the lettuce and fennel or baby marrows, cut side down, until they have char marks. 5 Arrange the lettuce, fennel or baby marrows and watercress on a platter. Pour the dressing over and top with the croutons and cheese.