Griddled organic little gem with salsa verde
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Method
1
Whisk together the Dijon mustard, red grape vinegar and 1 tbsp olive oil in a bowl.
2
Finely chop the flat leaf parsley, chives, capers, garlic clove and anchovy. Add to the bowl, mix and season.
3
Heat a griddle pan over a high heat. Toast the blanched hazelnuts for 2-3 minutes; tip into a bowl and set aside.
4
Halve the organic little gems, brush with 1 tbsp olive oil and season.
5
Griddle for 2 minutes on each side until charred but holding their shape; transfer to a platter.
6
Drizzle over the salsa verde, chop the nuts and scatter over.
