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.
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
¼ cup each pumpkin and sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1 teaspoon poppy seeds, toasted
2 firm long cos lettuces, quartered lengthways through the stem
extra virgin olive oil
ground paprika, fresh mint and fresh dill to garnish
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.