River Cottage

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 brushed
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 it’s
a very crumbly type, crumble it. Trickle over a little oil and serve.