Charred Romaine Heart with Smoked Sunflower Cream, Roasted Grapes and Rye Crumble

01

Ingredients

• 3/4 cup raw hulled sunflower seeds
• 1/2 cup hot water, plus more for simmering
• 1 tablespoon fresh lemon juice
• 1 teaspoon white miso
• 1/2 teaspoon pure maple syrup
• 1/4 teaspoon smoked salt
• 2 large romaine hearts, outer loose leaves removed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups seedless red grapes
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon pure maple syrup
• 2 slices dark rye bread (about 80 g), torn into small pieces
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon lightly crushed coriander seeds
• 1/4 cup finely chopped fresh chives, plus 12 short chive tips for garnish
• 2 tablespoons neutral oil, such as grapeseed or avocado oil

02

Prepare the dish

1. Put the sunflower seeds in a small saucepan, cover generously with water and simmer for 15 minutes. Drain and rinse under hot water.
2. Heat the oven to 425°F (220°C). Toss the grapes with 1 teaspoon olive oil, the balsamic vinegar and 1 teaspoon maple syrup. Spread them on one side of a parchment-lined baking sheet.
3. Pulse the torn rye bread in a food processor until it forms coarse crumbs. Toss with 1 tablespoon olive oil and the crushed coriander, then spread on the other side of the baking sheet. Roast for 12 to 15 minutes, stirring the crumbs once, until the grapes are lightly collapsed and the crumbs are crisp. Keep the components separate.
4. Blend the drained sunflower seeds, hot water, lemon juice, miso, 1/2 teaspoon maple syrup and smoked salt for 2 minutes, scraping down the sides as needed, until very smooth. Add 1 to 2 tablespoons hot water only if needed to make a spoonable cream. Keep warm.
5. Blend the chopped chives and neutral oil for 45 seconds until bright green. Strain through a fine sieve, pressing lightly, and reserve the oil.
6. Cut each romaine heart lengthwise through the core to make 4 intact halves. Pat the cut surfaces dry, brush all over with 1 tablespoon olive oil and season with the sea salt and black pepper.
7. Heat a large cast-iron or heavy skillet over medium-high heat. Sear the romaine halves cut-side down for 2 to 3 minutes without moving, until deeply browned at the edges. Turn and cook for 30 seconds on the second side, just until warm while the centres remain crisp.