Grilled Cos with Peas and Eggs

I find cos lettuce a very boring food but because it is so easy to grow I often find myself with an abundance of it. So when I was travelling earlier this year I came across a Spanish dish that served grilled cos lettuce as part of their grilled vegetable platter (which is one of my favourite meals in Europe by the way!), and it was surprisingly delicious. Here I've decided to turn it into a full meal with more greenery from the peas, avocado for healthy fats, eggs, pine nuts and fetta for protein and some mint and extra virgin olive oil to top it off. 

You could sub out the eggs and enjoy this will a grilled piece of fish, slow cooked lamb or some poached chicken.    

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Serves 4

2 mini cos lettuce, cut in half lengthways
2 cups frozen peas
½ avocado, sliced
1 handful mint leaves, finely chopped
¼ cup fetta, crumbled
8 eggs, at room temperature
¼ cup pine nuts, toasted
EVOO and lemon juice to serve


Bring a saucepan of water to the boil, reduce heat to low, carefully drop the eggs in and cook the eggs for 5-6 minutes (8 if you like them hard boiled), before running under cool water and peeling them. Meanwhile boil the kettle and pour boiling water over the peas to defrost for 2-3 minutes, then drain.   

Heat a griddle pan to high heat, rub some EVOO on to the cut sides of the lettuce and grill for 2-3minutes until char marks have appeared. 

Plate up the cos lettuce and top with the peas, avocado, mint leaves, fetta, eggs (cut in half), and pine nuts. Drizzle over some EVOO and a squeeze of lemon juice. 

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