Serves 4
Prep: 15 min
Cook: 5 min

4 little gem lettuce hearts
100g Saint Agur, Stilton or other creamy blue cheese
2 tbsp milk or single cream

For the grilled tomato salad:
250g cherry tomatoes
20 Crespo pitted, dry, black olives with herbs
3 garlic cloves, preferably new season
3 tbsp olive oil
1 tbsp balsamic vinegar

METHOD Trim the lettuce stalk and quarter lengthways, aiming to keep the quarters intact. Rinse under running water, shake dry on kitchen paper. Arrange cut-side up in a serving dish. Melt the cheese in a small pan with the milk or cream, stirring to amalgamate, leaving it bumpy. Leave to cool before pouring over the lettuce so that the thick dressing slips between the lettuce furls.

Place the tomatoes in a frying pan and prick each one with the point of a sharp knife. Slice the olives round their middles into three or four pieces.

Peel the garlic and slice in wafer-thin rounds. Add olives, garlic, olive oil and balsamic vinegar to the pan. Give everything a good shake and then grill, shaking a couple of times for 2-3 minutes until the tomatoes soften but retain their shape and the garlic is stained by the balsamic vinegar. Leave to cool in the pan for 5 minutes before serving.

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