Recipe by Ben Milbourne, as featured in Left of 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 pitted olives

2 tbsp 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!