South AfricanEuropeanFusion

Braaied Romaine Salad

Charred, with lemon yoghurt and sesame panko.

This grilled romaine salad is smoky, charred and anything but boring. I top it with a tangy lemon yoghurt dressing, crunchy sesame panko and pecorino, and it turns into a whole vibe. It is perfect as a starter, as a side, or as an "I'm not really into salad but wow" kind of moment.

By Ivana Sanshia · Updated Sep 2026

Braaied Romaine Salad, a South African recipe
Prep10 min
Cook5 min
Total15 min
Serves4
LevelEasy
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Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Method

  1. 1

    Heat 1 tbsp olive oil in a skillet over medium heat, add ½ cup panko and 1 tbsp sesame seeds, and toast for 2 to 3 minutes while stirring until golden and crunchy; season with a pinch of salt and set aside.

  2. 2

    Whisk together ½ cup Greek yoghurt, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, lemon zest, grated garlic, ¼ tsp salt, and black pepper in a small bowl until smooth.

  3. 3

    Brush the cut sides of the halved romaine heads generously with olive oil and sprinkle with flaky sea salt.

The rest of this recipe

There’s 8 more ingredients and 5 more steps to go.

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Ivana Sanshia’s note

Traditional pecorino (like Parmigiano Reggiano and Grana Padano) is made with animal rennet, so it isn't vegetarian. If you're cooking for vegetarians, use a vegetarian hard cheese instead.

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Filed under

LunchSidesHealthyVegetarianBraaiSummerSpring

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