Grilled romaine and sugar snap peas

Ingredients

• 3
  
  romaine harts
  
• 2
  
  handfuls sugar snap peas ( about 5-6 oz )
  
• 1/3
  
  cup extra virgin olive oil
  
• 1/2
  
  teaspoon sea salt
  
• 1/2
  
  teaspoon freshly ground black pepper
  
• 1
  
  lime, zest and juice
  
• 1/2
  
  orange, zest and juice
  
• 3
  
  tablespoons fresh dill, chopped
  

Directions

1. In a small bowl, mix oil, salt, pepper, lime and orange zest and juice, add dill.
2. Cut Romaine lettuce lengthwise, generously brush over all surfaces with oil mixture.
3. Grill for 3-4 minutes or until slightly charred.
4. Put peas in a bowl and add 1-2 tbsp oil mixture, the easy way is to grill them in a wire basket, for 3-4 minutes.
5. When they are cooked cut romaine and mix with peas.