Barbecued Little Gems and spring onions with goat's cheese

Potluck time at IHCC! The week where we can make any recipe from our current IHCC Featured Chef or any recipe from any of our previous IHCC Chefs.

I discovered barbecued lettuce on my fellow blogger’s site already in May. Then I leafed through River Cottage Everyday * and found this recipe for

on page 264. I didn’t want to use a barbecue and used my grill pan instead. With some fresh bread this was a nice light lunch.

Yield: 2 servings

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

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840

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
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 serve2

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

*=Affiliate-Link to Amazon

more recipes from Hugh Fearnley-Whittingstall (click)

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