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Recipe: Grilled Summer Salad

With BBQ season in full swing, our Senior Sous Chef, Paul shares a delicious grilled summer salad recipe for you to try at home.

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2 heads of gem lettuce (cut into quarters lengthwise)
1 corn on the cob (blanched)
1 ripe avocado (diced or sliced – you choose)
½ red onion (very thinly sliced)
2 radish (very thinly sliced)
1tsp sunflower seeds (toasted)
Cold pressed virgin rapeseed oil
Salt and pepper


125ml natural yoghurt
Juice of ½ lemon
1 garlic clove (crushed)
1tsp chopped mint (keep some aside as garnish)
1tsp olive oil
Salt & pepper


  1. Preheat the BBQ
  2. In a bowl combine all dressing ingredients and mix thoroughly, then set aside to let the mint infuse the tangy sauce
  3. Brush the gem quarters with oil and season with salt and pepper
  4. Grill all sides of the gem briefly until lightly marked but not so long that the lettuce loses its crispness then place onto a serving platter
  5. Place the blanched corn on the BBQ and char all over with the lid down to impart a smoky flavour
  6. Once cooked, shred the kernels off the cob and set aside
  7. Drizzle some of the yoghurt dressing over the gem lettuce (if the dressing is too thick just loosen with a little cold water)
  8. Arrange the avocado over the dressing and gem leaves then top with red onion and charred sweetcorn kernels
  9. Drizzle more of the dressing over the top, then season with salt and pepper
  10. Splash a little extra virgin rapeseed oil over the top and garnish with toasted sunflower seeds and mint

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