Cos Wedges with Whipped Goat’s Cheese Raita
Photography by Josh Griggs.

I love the play of creamy goat’s cheese with crisp lettuce and crunchy niblets of toasted seeds. Wedges of iceberg lettuce are also delicious.
Serves: 4
INGREDIENTS
Raita
100 grams soft goat’s cheese
½ cup gluten-free thick plain yoghurt
2 cloves garlic, crushed
1/3 cup packed mint leaves, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
Toasted seeds
¼ cup each pumpkin and sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1 teaspoon poppy seeds, toasted
To serve
2 firm long cos lettuces, quartered lengthways through the stem
extra virgin olive oil
ground paprika, fresh mint and fresh dill to garnish
METHOD
Raita: Place all the ingredients in a food processor and blend together until smooth.
Put the pumpkin and sesame seeds together onto a board and chop roughly. Place in a bowl and combine with the sesame and poppy seeds.
To serve: Spread the raita over the base of a large platter and arrange the cos on top. Scatter over half the seeds, letting them fall between the leaves of the lettuce. Serve the remaining seeds separately. Drizzle with olive oil and garnish with the paprika, mint and dill.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!