This is another way to enjoy your fresh greens, grilled! Try dipping it into a batch of sweet miso doenjang for that burst of umami.

Ingredients

• 1 Head of romaine lettuce
• 1 Tbsp garlic
• Sea salt
• 1 Tbsp olive oil
• 2 Tbsp white miso
• 1 Tsp Jookjangyeon Doenjang
• 1 Tbsp Father’s Hill Whole Grain Syrup
• 1 Tbsp Jookjangyeon Soy Sauce
• Juice of ½ lemon

For Dressing

Combine and smash ingredients until you have a nice paste.
1 Tbsp Garlic, pinch of sea salt, 2 Tbsp white miso, 1 Tsp Jookjangyeon Doenjang, 1 Tbsp Father’s Hill Whole Grain Syrup, 1 Tbsp extra virgin olive oil

Let’s Cook

1. Wash romaine and remove outer leaves if too browned or limp, then cut in half.
2. Leave to dry with cut side facing down.
3. Preheat your oven to 200°C/390°F and line a baking sheet with paper.
4. Lightly dress the inside of the romaine with olive oil, Jookjangyeon Soy Sauce, and lemon juice.
5. Place the romaine cut side up and place in the oven. They only need a few minutes to grill, so keep an eye out not to let it burn.
6. Feel free to drizzle the romaine with the dressing or leave on the side as a dip.
7. A nice finishing touch is to sprinkle sesame seeds on the dip and add some slices of lemon by the grilled romaine. Enjoy!