Lettuce wedges with buttermilk dressing

Name: Lettuce wedges with buttermilk dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 tbsp panko breadcrumbs; 1 tbsp nutritional yeast flakes; ¼ tsp garlic granules; 25 ml sunflower oil; 2 gem lettuces, quartered lengthways

The secret weapon here is the crunchy, super-savoury breadcrumb topping. Yeast flakes might sound odd if you’ve never cooked with them before, but they bring an amazing umami flavour to this springtime salad.

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Vegetarian

Serves4
CourseSide
Prepare10 mins
Cook10 mins
Total time20 mins

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3 tbsp panko breadcrumbs
1 tbsp nutritional yeast flakes
¼ tsp garlic granules
25ml sunflower oil
2 gem lettuces, quartered lengthways

Dressing

75ml buttermilk
75ml creme fraiche
1½ tsp white condiment (we used Belazu)
1½ tbsp olive oil

To make the dressing, in a bowl, whisk all the ingredients together, then season; chill until ready to use.
For the topping, in a bowl, mix the panko, yeast flakes and garlic granules. Heat the oil in a frying pan, add the panko mixture and cook for 5-8 minutes, until golden brown and crispy, keeping the pan moving so it cooks evenly. Spoon onto a kitchen-paper-lined plate. To serve, arrange the lettuce quarters on a platter, generously drizzle with the dressing and finish with the topping.

Typical values per serving when made using specific products in recipe