This lunch recipe turns the humble Romaine lettuce into a culinary carriage of flavour.
1 Romaine lettuce
1 Stick of celery
1/4 Lemon for juice
Tuna in olive oil
Salmon eggs -
- Cut the romaine lettuce in half lengthways, rub the cut side with olive oil, season lightly and cook on a hot griddle pan on the cut side only.
- Dice the celery, cucumber and pear and dress with lemon juice, olive oil and chopped dill.
- Use the lettuce as a base then add the, celery mix, tuna, salmon eggs, yoghurt and cracked black pepper.