Prawn lettuce wraps
In a bowl, combine 1 chopped cucumber and 1 chopped avocado with 1 tbsp rice vinegar. Toss to combine and season to taste with salt and pepper. Roughly chop 250g cooked, peeled prawns to the same size as the cucumber and avocado. Add to the bowl along with 2 sliced spring onions and 2 tsp sesame oil. Toss to combine. Place Little Gem lettuce leaves on each plate and scoop some of the salad mixture into the centre of each leaf to serve.
Barbecued lettuce with balsamic and blue cheese
In a blender, combine 4 tbsp olive oil, 3 tbsp balsamic vinegar, 50g crumbled blue cheese, 1 tbsp chopped fresh basil, 1 crushed garlic clove, 2 tbsp water and a pinch each of salt and pepper. Whizz until creamy. Preheat the barbecue to a medium heat. Cut 2 heads of Cos lettuce in half lengthways and brush the cut sides with rapeseed oil. Place on the grill cut side-down and cook for 2-3 minutes until slightly charred. Arrange on serving plates, cut side-up. Drizzle with the dressing and sprinkle with some extra blue cheese and chopped fresh basil to serve.
Go-get-‘em green juice
In a blender or juicer, combine 1 medium celery stalk, 8 Cos lettuce outer leaves, 200g baby spinach, 1 cored green apple, ½ a medium cucumber, the juice of ½½ a lemon and 1 x 2cm piece of peeled and chopped fresh ginger. Whizz into juice and enjoy immediately.
Simple wedge salad
In a large jug, whisk together 500g buttermilk, 360g mayonnaise, ½ tbsp garlic powder, ½ tbsp onion powder, 1 tbsp finely chopped dill, 1 tbsp finely chopped chives and some salt and black pepper. Quarter 1 head of iceberg lettuce and place each on a serving plate. Generously drizzle each with the dressing. Hard boil and chop 6 eggs. Chop 120g streaky bacon and cook in a pan over a medium-high heat until crispy. Scatter the eggs and bacon over the iceberg, season with black pepper and scatter with chopped chives.
Chilled lettuce and pea soup
Heat 1 tbsp olive oil in a saucepan over a medium-high heat. Add 1 washed, trimmed and chopped leek and 1 crushed garlic clove. Season with salt and pepper and cook for 4-5 minutes until softened. Add 250ml vegetable stock and bring to the boil. Add 500g frozen peas and 1 Little Gem lettuce, then simmer for 1-2 minutes until the peas are bright green. Allow to cool. Add 1 large handful of chopped fresh mint, 100g natural yoghurt, the juice of 1 lemon and another 500ml vegetable stock and whizz until smooth. Season to taste and place in the fridge for at least one hour. Serve chilled, topped with grated lemon zest, some extra chopped fresh mint and a dollop of natural yoghurt.