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

This is a Dig In recipe.

Method
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.

This recipe has been tagged by Dig In. Make this dish even tastier, cheaper and rewarding by using your home-grown veg. If you're a novice grower wanting advice or a devotee with tips to share, visit Dig In and spread the word on growing your own.