INGREDIENTS

For the salad
2 heads romaine, sliced in half
1 lemon, juiced 
½ c parmesan 
1-2 tbsp EVOO 
Seed + Mill Organic Tahini, for drizzling

METHOD

Heat up the grill, drizzle or spray the romaine with olive oil and place on the grill for 3-4 minutes until charred (watch carefully, so they don’t burn).

To assemble: place romaine on a plate, spread the leaves slightly to allow dressing to absorb.  Drizzle with tahini and lemon juice. Sprinkle parmesan, salt and pepper over the leaves just before serving (don’t sprinkle the parmesan too early or it will get soggy!).