Serves: 4
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
- In a small bowl, mix oil, salt, pepper, lime and orange zest and juice, add dill.
- Cut Romaine lettuce lengthwise, generously brush over all surfaces with oil mixture.
- Grill for 3-4 minutes or until slightly charred.
- 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.
- When they are cooked cut romaine and mix with peas.
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