Barbecued Little Gems and spring onions with goat’s cheese

Yield: 2 servings

recipe from Hugh Fearnly-Whittingstall for Barbecued Little Gems and spring onions with goat’s cheese

Ingredients:

• 2 Little Gem lettuce hearts, halved
• 2 tablespoons rapeseed oil
• 6 spring onions, trimmed
• 40 grams fairly hard, crumbly goat’s cheese; I used semi-soft cheese from Ziegenhof Rehder
• Sea salt and freshly ground black pepper
• rapeseed oil to finish

Instructions

1. When your barbecue is ready for cooking, brush the cut side of the lettuces with a little of the oil and place on the hot grill. After a minute or so, turn them over. Put the spring onions, also brush with oil, on to the barbecue alongside the lettuce. When both are nicely charred and slightly softened, divide them between 4 plates and sprinkle with some salt and pepper
2. Use a vegetable peeler to shave over the goat’s cheese – or, if a very crumbly type, crumble it. Trickle over a little oil and serveBarbecued Little Gems and spring onions with goat’s cheese

total time: 15 minutes
preparation time: 5 minutes
cooking/baking time: 4 minutes