A warm salad wiith sweet potato, red quinoa and chickpea; featuring honey harissa dressing.
8 sucrine (little gem or baby cos) lettuces
150g sun-dried tomatoes in oil
500mL vegetable stock
12 mint leaves
1 tsp cracked pepper
Halve the sucrine lettuces.
Arrange the lettuces in the baking dish. Wedge sun-dried tomatoes between the lettuces, pour in the vegetable stock and season with salt and pepper.
Dot the top with small knobs of butter and bake, uncovered, for 15 minutes. Add the mint leaves, cover with aluminum foil and bake for another 5 minutes.
1 baking dish
1 sheet foil
1 chopping board
160 C oven
Credits: Images and recipes from One Knife, One Pot, One Dish Stéphane Reynaud, Murdoch Books, RRP $39.99 Photography by Marie Pierre Morel.