Roasted romaine lettuce with potatoes and vegan pesto

This low-histamine recipe is quick to prepare and is perfect as a delicious light lunch for warm days.  

This recipe is  

• suitable for a low-histamine diet  
• vegan  
• gluten-free  
• lactose-free  

 Preparation time  

20 minutes  

Ingredients for 1-2 people  

• 3 small heads of romaine lettuce  

• Olive oil  
• HistaFood Organic Herb Salt  
• 2-3 potatoes  
• 50g vegan feta cheese (1)  
• A bunch of fresh basil  

• 1 handful of macadamia nuts  
• 1 clove of garlic (1)  

preparation  

• Wash, trim, and halve the romaine lettuce lengthwise.  

• Preheat oven to 220°C (top/bottom heat).  
• Wash, peel and cut the potatoes  
• Mix with cooking olive oil and a little salt and bake in the oven for about 30 minutes.  
• Wash the basil  
• Peel the garlic clove  

• Chop basil, garlic clove, macadamia nuts and feta cheese in a blender or crush them in a mortar.  
• Heat olive oil in a coated pan and fry the salads on the cut side until golden brown.  
• Turn the salads over and fry for another 2 minutes.  
• Season with HistaFood organic herb salt  
• Remove the potatoes from the oven and serve with salad and pesto.  

Our HistaFood tip  

This dish is excellent as a side dish for barbecues. The romaine lettuce can also be grilled as a vegan alternative.  

Prepared with

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