Roasted romain lettuce

Squeeze the garlic cloves over a bowl and stir in lemon juice, oregano, some salt and freshly ground black pepper and olive oil. Halve the romaine lettuce. Brush the cutting edges of the heads with dressing.

Place 4 cups on the cutting edge in a hot grill pan and roast them 4-6 minutes until the cut surfaces get nice brown stripes and the lettuce begins to shrink slightly. Place the roasted heads of lettuce on a dish with the brown stripes facing up. Roast the other heads in the same way and place them on the plate.

Crumble the feta and chop the olives into coarse pieces. Sprinkle the feta and olives over it. Delicious with fish or chicken.