Grilled romanasla with tomato

Slice the parsley. Cut the flesh of the tomatoes into cubes and remove the seeds and the moisture. Mix the cubes in a bowl with the parsley, salt and (freshly ground) pepper to taste and let stand for a while.

Roast the pine nuts golden brown in a dry frying pan and let them cool. Wash the heads in lettuce and shake them well. Remove any ugly outer leaves.

Halve the heads in length. Squeeze the garlic and stir in the olive oil and brush the heads around with the oil.

Put the heads of lettuce (possibly in two times) with the cutting edge in a hot grill pan and grill for 2-3 minutes until nice brown stripes appear and the lettuce slightly shrinks, turn the heads and grill the other side for 2 minutes.

Place the grilled heads with the cutting edge upwards in a warm low bowl and sprinkle the balsamic vinegar over it. Sprinkle some salt and pepper, scoop the tomato mixture and sprinkle the roasted pine nuts over it.