Barbecued Little Gems and spring onions with goat’s cheese
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.
Barbecued Little Gems and spring onions with goat’s cheese
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
SOURCE
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modified from Ulrike Westphal inspired by: Hugh Fearnley-Whittingstal River Cottage Everyday * ISBN: 978-074759840
Instructions
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
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Few ingredients but they work so well together in this dish. I like the goat cheese, especially.
Lovely! I love spring onions when charred!