Country Living (UK)

CHARGRILLE­D LETTUCE AND GOOSEBERRI­ES WITH POPCORN

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A hot griddle or barbecue can transform an otherwise tired lettuce into something remarkably appetising. The leaves sweeten as they cook, complement­ing the bitterness of the burnt edges and the whole thing becomes quite harmonious. Choose underripe gooseberri­es for this salad, as they will hold their shape better and introduce a lip-smackingly sour element. The popcorn in this dish acts like little croutons, soaking up the sour dressing while also adding a unique texture.

Preparatio­n 15 minutes Cooking about 10 minutes Serves 6 as a generous side dish or starter

100G UNDER-RIPE GOOSEBERRI­ES

3 LITTLE GEM LETTUCES (OR RADICCHIO), CUT INTO WEDGES

COCONUT OIL OR ORGANIC RAPESEED OIL

10G POPCORN KERNELS

4 FRONDS OF FENNEL, CARROT OR DILL, LEAVES PICKED, STALKS FINELY CHOPPED

1 TBSP MAPLE SYRUP, OR OTHER SWEETENER

EXTRA-VIRGIN OLIVE OIL

EDIBLE FLOWERS TO DECORATE, OPTIONAL

1 Either light a charcoal barbecue and allow the coals to go white hot, then cool down slightly, or heat a griddle pan over a high heat. If using a barbecue, push the gooseberri­es onto a skewer and grill them on either side for 1 minute or until they take on a little colour. If using a griddle, sear the gooseberri­es all over and then remove from the pan and set aside.

2 Place the little gem (or radicchio) wedges on the barbecue or griddle and cook for 2-3 minutes on each side, until charred but still raw.

3 Heat a glug of coconut or rapeseed oil in a small saucepan with a lid over a high heat. Drop in a couple of popcorn kernels, cover with a lid and wait for one to pop. Once you hear it, add the rest of the popcorn and cover. Give the pan a shake and wait for the rest to pop. When the noise has just about stopped, remove the pan from heat and pour the popcorn into a bowl.

4 Arrange the charred gem (or radicchio) over the base of a serving plate, scatter with the popcorn and gooseberri­es, and sprinkle over the leaves. Finish with a drizzle of sweet syrup, extra-virgin olive oil and edible flowers, if you wish.

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