Bush Mint BBQ Wedge Salad








Preparation Time



minutes Oven

Cooking Time

  • 1 x 20 g sachet McCormick Native Bush Mint Barbecue Rub
  • 1 tbsp (20 mL) olive oil
  • ¼ cup mixed nuts & seeds
  • ½ cup (125 g) sour cream
  • ½ cup (125 g) mayonnaise
  • 1 medium lime, juice only
  • 1 large spring onion stalk, thinly sliced
  • 1 medium (6-800 g) iceberg lettuce
  • 1 small cucumber, thinly sliced with a mandoline
  • 2 medium radishes, thinly sliced with a mandoline
  • ¼ cup fresh dill weed, picked (optional)
  1. Preheat oven to 180°C (160°C fan-forced). Line a tray with baking paper. Remove 1 tbsp of the seasoning from the sachet and set aside. Combine remaining seasoning with oil.
  2. Toss the nuts and seeds with half a tablespoon of the seasoning and oil mix and lay flat on prepared tray. Cook in preheated oven for 15 minutes or until golden. Remove and let cool completely.
  3. Combine the one tablespoon of reserved seasoning with the sour cream, mayonnaise, lime juice and spring onion to make the dressing. Mix until well incorporated.
  4. Remove the outer layers of the lettuce head and then cut into quarters. Lightly brush the cut sides of the lettuce with the remaining seasoning and oil mix.
  5. Place salad wedges cut side up on your serving dish. Scatter cucumber and radish slices over the top and around the lettuce wedges. Drizzle generously with the dressing and sprinkle over the toasted nuts and seeds. Finish with fresh dill weed on top.
Recipe Tip

• For the nut and seed mix, we used pepitas, sunflower seeds, black sesame seeds, activated buckwheat and pine nuts.

• Try a warm salad instead. Heat oil on a grill pan or BBQ over MED-HIGH heat. After brushing with the seasoning and oil mix, grill lettuce wedges on each cut side until lightly charred (about 1-2 minutes each side). Let cool slightly before plating.

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