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Grilled little gem with za’atar, pistachio & garlic yoghurt

James Whetlor

A simple, light summer lunch or side dish from the barbecue 

Recipe Meta


10 mins


5 mins






  • 4 little gem lettuces, cut in half lengthways
  • 150g plain yoghurt
  • 2 cloves of garlic, crushed
  • 1 tsp cumin seeds, lightly crushed
  • 1 lemon, cut into wedges
  • 50g pistachio or pine nuts, lightly toasted
  • 1 tbsp za’atar
  • 1 x 400g can of chickpeas, rinsed and patted dry
  • A small handful of chopped oregano


Heat the barbecue to a medium heat. Toss the lettuces with 1 tbsp olive oil and a pinch of salt. Place on the heat and grill, cut-side down, for 3 mins, then turn and cook for a couple more minutes on the other side until nicely charred all over.

Place the yoghurt in a bowl and mix with the garlic, cumin, the juice of ½ lemon and a pinch of salt.

Spread the yoghurt over a platter, drizzle with 2 tbsp olive oil and scatter over the nuts and za’atar.

Toss the grilled lettuce with the chickpeas in a bowl. Arrange the mix on the yoghurt, nuts and za’atar and serve with a squeeze of lemon and the chopped oregano.

Image: Sam Folan

Recipe from The DIY BBQ Cookbook by James Whetlor (Quadrille)

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