Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4

• Cut the heads of romaine in half lengthwise and brush with four tablespoons of extra virgin olive oil. Season with salt and pepper and grill on BBQ on high heat until lightly charred.
• Combine toasted pumpkin seeds, ¼ cup olive oil, shallots, jalapenno, garlic, parsley, cilantro, avocado and lime juice dressing ingredients in a blender and blitz until the ingredients become a smooth dressing. If too thick, add a dash of lime juice and oil in equal parts to attain desired consistency. Season with salt and pepper to taste.
• Combine pumpkin seeds, vegetable oil, sugar and chili powder in a shallow pot over medium heat and stir until sugar is caramelized. Once seeds are caramelized, remove from heat and let cool.
• Place the romaine halves on a plate with the flat part of the romaine head facing upwards. Smother the romaine halves in the dressing and sprinkle with seeds. Garnish with chopped cilantro.