RECIPES FOR LETTUCE

FATTOUSH

Dressing
½ lemon, juice only
2 tbsp olive oil
1 tsp whole grain mustard
1 clove garlic, peeled and crushed

Croutons
1 clove of garlic, peeled but left whole
2 slices thin bread, toasted
2 tbsp olive oil
2 tsp fresh mint, finely chopped

Salad
1 iceberg (or other crunchy) lettuce, shredded
75g/3oz walnuts, halved
4 tomatoes, quartered
¼ cucumber, cubed
4 spring onions, trimmed and finely chopped
10 capers
2 fresh peaches, quartered
225g/½lb new potatoes, cooked
25g/1oz black olives, pitted and halved
1 tbsp fresh parsley, finely chopped
75g/3oz vegetarian feta cheese, diced or 425g/15oz tin chickpeas (vegan)

Mix the lemon juice, oil, mustard and garlic together to make the dressing. If using feta cheese, allow it to soak in the dressing mix. Preheat the oven to 180C/350F/Gas 4. To make the croutons, rub the peeled garlic over the surface of the bread. Place on a baking tray and bake for 5 minutes. Remove the crusts and cut into small croutons.

To make the salad mix all the salad ingredients together in a large bowl and toss with the dressing. Transfer to a serving dish and sprinkle with the croutons.

Recipe from The Vegetarian Society

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LETTUCE SOUP

2oz Organic Butter
1 Large Organic Onion, finely chopped
1 Large Organic Lettuce, shredded
3 oz Organic Garden Peas
2pts Organic Vegetable Bouillon/Chicken Stock
2 ¾ fl oz Organic Double Cream
Sea Salt and Organic Black Pepper
Grated Nutmeg (optional)

The traditional lettuce for this soup is Batavia a soft lettuce.

Heat the butter in a saucepan, add the onion and fry gently until soft, being careful not to allow it to colour.

Add the lettuce and peas and continue to cook in the butter for a few minutes, then add the stock and seasoning. Bring to the boil, cover and simmer for 5-7 minutes. Place half the mixture in a blender and puree. Turn into a bowl and repeat with the remaining mixture. Return to the saucepan and season to taste (can add nutmeg here to taste).

Bring to the boil, remove from the heat and gradually add the cream, stirring all the time, then serve with crusty bread.

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