Recipe Details
Title | Grilled lettuce with goats cheese |
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Author | Hugh Fearnley-Whittingstall | |
Portions | 6 | |
Created | 16th February 2015 10:02 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 252.00 Grams
Recipe Ingredients
Ingredient | Quantity | Allergen Warnings |
---|---|---|
Lettuce, little gem, raw | 6 Litre | |
Oil, olive | 2 Tablespoon | |
Salt, table | 1 Pinch | |
Pepper, black | 1 Pinch | |
Cheese, Goats, full fat, | 250 Gram | ![]() |
Lemons, whole, | 0.25 Medium |
Special Dietary Requirements Suitability
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Allergen Warnings
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Nutritional Information (Per Portion)
Nutrition | %GDA | Range |
---|---|---|
Energy Kcal | 213 | ![]() |
Protein | 22.61% | ![]() |
Other Carbohydrate | 2.72% | ![]() |
Sugar | 2.83% | ![]() |
Fat Saturated | 41.19% | ![]() |
Fat Unsaturated | 14.98% | ![]() |
Fiber | 16.82% | ![]() |
Sodium | 11.08% | ![]() |
Salt | 11.37% | ![]() |
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Recipe Method
1. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. 2. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. 3. Place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. 4. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. 5. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. 6. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. 7. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person.