Grilled Cos Lettuce Salad & Za'atar Yoghurt

This amazingly green, funky salad is a brilliant talking point at a hot summer BBQ thanks to its smokey flavours, crispy bite and unusual concept of cooked lettuce.  It's packed full of iron, vitamin C and fibre and pairs perfectly with the delicate flavours and soft textures of white fish whilst just as easily packing its punch against a juicy sirloin steak thanks to its bitter, herbaceous undertones.

Serves 6, 20 mins preparation, 10 mins cooking
Skills Level: Easy

• 3 Cos Lettuce, dark leaves discarded and cut in half
• 2tbsp olive oil
• 6 spring onions
• 3tbsp natural yoghurt
• 1tsp za'atar spice mix
• 1/2 lemon, zest and juice
• 2 preserved lemons, segments removed and the peel thinly sliced
• a handful of pomegranate seeds (to loosen roll the pomegranate against a hard surface with your hands, cut in half and whilst holding cut side down in a clawed hand bash the with a rolling pin)
• a few coriander leaves

1. Heat a BBQ or griddle pan to a high temperature or until smoking.  This is really important as a low temperature will make the lettuce soggy and limp.
2. Drizzle the oil directly onto the lettuce halves and spring onions and massaged all over.  Sprinkle with a good quality sea salt and a grind of black pepper.
3. Place the lettuce, cut side down, onto the hot pan or grill and leave to brown for approximately 2mins, turn and repeat on the curved side of the leaf.  This may need to be done in batches as it is important not to overcrowd the pan as this will create steam, preventing the lettuce from browning.  Once the lettuce is charred place, it cut side up, in a dish.
4. Griddle or grill the spring onions for approximately 3mins, turning occasionally to prevents them from burning.
5. Add the Za'atar and lemon zest to the yoghurt, season to taste with salt and pepper and a squeeze of lemon, to thin it and mix well.  Drizzle over the charred lettuce and sprinkle the preserved lemon threads, pomegranate seeds and coriander leaves on top.