Archive of BBC Food Recipes

Grilled lettuce with goats' cheese

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
A great side dish for al fresco lunches. Lettuce usually takes a back seat but, when cooked well, its flavour is worth celebrating on its own.


  1. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper.

  2. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. 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.

  3. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. 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.

  4. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person.


  • 6 Little Gem lettuces
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 250g/9oz goats' cheese, or taleggio
  • ¼ lemon

Shopping List

Grilled lettuce with goats' cheese

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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