This is a truly beautiful little vegetarian dinner which is so appealing you won’t even realise there’s no meat in it! Cooking the baby gem lettuce on the griddle is a little trick I picked up in America. It really adds the most wonderful deep smoky flavour to an otherwise simple salad leaf. The chive flowers are an optional extra but really make a difference to the final dish. You can grow them quite easily during the summer.
Serves 2 
75 mins For the salad:
2 baby gem lettuce, cut in half
2 potatoes, cut into 1cm cubes
2 cooked beetroot, cut in thin slices
6-8 tomatoes, cut in half
Chive flowers to garnish
Balsamic vinegar, to drizzle
Olive oil, to drizzle
For the dressing:
6 tbsp of buttermilk
2 tbsp of mayonnaise
1 tbsp of cider vinegar
1 garlic clove, finely minced
A handful of chopped chives
Sea salt and ground black pepper
Baking sheet x 2
Priddle pan
