Buttermilk-marinated lamb

1. Slice each head of lettuce in half lengthways. Place in a large bowl and marinate in the dressing for 30 minutes, tossing to coat.
2. Cook the chicken according to package instructions.
3. Char the lettuce over hot coals until the edges are just charred and slightly wilted. Place on a large platter, drizzle with the remaining dressing and sprinkle with Parmesan. Serve with the espetadas.
Cook's note: Don’t marinate the lettuce for longer than 30 minutes, or it will become soggy.
Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger