3mediumromaine lettuce hearts NOT the full lettuce
1/3 cup olive oil
1lemonsliced into wheels
flaky sea salt
Wash and dry the Romaine lettuce, keeping the hearts whole and together. To drain, set them upside down in a colander to get all of the water to run out from between the leaves.
Mix together the olive oil and garlic puree. Brush all over the lettuce, coating all over.
Preheat your grill to a medium high heat. Brush the grill lightly with oil.
Once the grill is heated, place the lettuce on the grill.
Grill for around 5 minutes per side, until there are grill marks on the lettuce and it has wilted. When you flip the lettuce for the first time, add the lemons onto the grill. Grill the lemons until they are nicely browned with grill marks as well.
Remove and plate the lettuce. Add the lemon slices on top.
Sprinkle with the Parmesan cheese and salt.
To serve, squeeze the lemons on top of the lettuce. Slice and eat!
We liked the Romaine REALLY well browned.
This feeds around 6 people, halving the lettuce but Mr Magpie loved it so much he would eat an entire one himself.