Grilled Romaine Salad with Mint Dressing

Ingredients

• 30 g pine nuts (2 tbsp)
• 2 sprigs Mint
• 3 tbsp olive oil
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 600 g romaine lettuce hearts (4 hearts)
• 30 g parmesan (1 piece; 30% fat in the rind)
• 200 g spelt whole‑grain bread

Instructions

1. 1.

   Roast pine nuts in a hot pan over medium heat without added fat. Meanwhile wash and pat mint dry, then pluck leaves. Blend leaves with oil and 2–3 tbsp water until smooth. Season with salt, pepper and lemon juice.

2. 2.

   Wash and pat romaine hearts dry, then cut each in half lengthwise. Brush with 1 tbsp dressing and grill on a preheated grill, turning occasionally, for about 5 minutes. Meanwhile shave parmesan.

3. 3.

   Arrange the grilled hearts on a plate, drizzle remaining dressing over them, and sprinkle with pine nuts and parmesan.

4. 4.

   Grill baguette slices until toasted and serve alongside the salad.