Grilled Lettuce with Asparagus and Avocados

Something different, to surprise your guests. A real taste of spring!


  • 2 - 3 baby gem lettuces, cut in half lengthways
  • olive oil
  • Ina Paarman's Vegetable Spice
  • 100g fresh asparagus
  • 1 ripe avocado, sliced lengthways
  • ½ cup (125ml) Ina Paarman's Blue Cheese Dressing
  • 1 punnet micro greens (optional)

Brush the cut sides of the lettuce lightly with olive oil and season sparingly with Vegetable Spice. Roll the asparagus in a little olive oil and season with Vegetable Spice.

Grill or braai the vegetables briefly on a riffled griddle pan until lightly charred. Arrange grilled vegetables on a platter together with avocado. Dress with Blue Cheese Dressing and sprinkle a handful of micro greens over.

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