4 Little Gem lettuces, sliced in half lengthways
Β½ garlic clove, grated
1 lemon, zest only
1Β½ lemons, juice only
small bunch parsley, leaves picked
2 tbsp Dijon mustard
400g tin chickpeas, drained and rinsed
4 tbsp light tahini
salt and freshly ground black pepper
freshly ground black pepper
1 tbsp olive oil
1 tbsp rapeseed oil
dash soy sauce or tamari
40g/1Β½oz vegetarian hard Parmesan-style cheese, grated
2 tbsp Greek-style yoghurt