Baked lettuce with mint

• 8 sucrine (little gem or baby cos) lettuces
• 150 g sun-dried tomatoes in oil

Halve the sucrine lettuces.

Arrange the lettuces in the baking dish. Wedge sun-dried tomatoes between the lettuces, pour in the vegetable stock and season with salt and pepper.

Dot the top with small knobs of butter and bake, uncovered, for 15 minutes. Add the mint leaves, cover with aluminum foil and bake for another 5 minutes.