Grilled Romaine with Merguez, Olives and Capers

The wife was out of town, so I decided to experiment. This is basically the Grilled Romaine Hearts with Fried Capers & Lemon Cream recipe but without the parmesan, using Greek Yogurt instead of the Crème Fraîche, adding Green Olives and topping it with a link of Merguez.

• • • • • • • • • •

I went with a bottle of Bu Rice – a golden wild ale aged for approximately a year in Gin, Dry Vermouth and neutral oak barrels – from De Garde.