Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
80ml buttermilk
1 whole iceberg lettuce, quartered
1 tbsp miso paste
1 wedge of pumpkin
1 clove garlic
10 Pukara Estate Kalamata Olives
2 tbsp Pukara Estate Premium Extra Virgin Olive Oil
Fresh lemon juice, to serve
Chopped chives, to serve
Method
Step 1
Halve the pumpkin wedge, rub both sides with olive oil, and cook on a griddle pan for 6-8 minutes per side until lightly charred and tender.
Step 2
In a food processor, blend the buttermilk, miso paste, garlic, olives, and a pinch of salt until smooth and creamy.
Step 3
To serve, arrange the iceberg lettuce quarters and griddled pumpkin on a plate.
Drizzle generously with the buttermilk miso dressing, finish with a squeeze of fresh lemon juice, and sprinkle with chopped chives.
Enjoy this refreshing dish!
Lettuce With Buttermilk Dressing
Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
80ml buttermilk
1 whole iceberg lettuce, quartered
1 tbsp miso paste
1 wedge of pumpkin
1 clove garlic
10 Pukara Estate Kalamata Olives
2 tbsp Pukara Estate Premium Extra Virgin Olive Oil
Fresh lemon juice, to serve
Chopped chives, to serve
Method
Step 1
Halve the pumpkin wedge, rub both sides with olive oil, and cook on a griddle pan for 6-8 minutes per side until lightly charred and tender.
Step 2
In a food processor, blend the buttermilk, miso paste, garlic, olives, and a pinch of salt until smooth and creamy.
Step 3
To serve, arrange the iceberg lettuce quarters and griddled pumpkin on a plate.
Drizzle generously with the buttermilk miso dressing, finish with a squeeze of fresh lemon juice, and sprinkle with chopped chives.
Enjoy this refreshing dish!