Ted Mason’s grilled lettuce and avocado with lemon, mustard and maple vinaigrette
- 1 Gem lettuce
- 1 avocado
- ½ lemon
- 3 tbsp olive oil
- 1 heaped tsp Dijon mustard
- 1 tsp maple syrup
- salt and pepper
- Heat a griddle pan on a high heat. Slice the lettuce lengthways into quarters, then de-stone, peel and quarter the avocado, and halve the lemon half. Drizzle with 1 tbsp olive oil, and season with salt and pepper.
- When the griddle pan is hot, add the lettuce, avocado and lemon pieces, and cook for 5 mins on each cut side, or until sizzling and marked by the pan. Remove to a serving dish while you make the dressing.
- Take the cooked lemon quarters and squeeze the juice into a small bowl. Add the 2 tbsp olive oil, mustard and maple syrup, and a little salt and pepper. Whisk together thoroughly, and taste. Pour into a small jug to serve alongside the veg.