Prepare the grill for direct heat.

Rinse/dry the romaine hearts, drizzle with olive oil, sea salt and pepper.

Grill the romaine hearts on direct heat for 3-4 minutes on each side or until char marks form and the lettuce begins to wilt.

Remove the hearts from the grill, grate a generous amount of the cheese on the hearts and add a little more olive oil.

For a crowd, chop the hearts up and put them in a bowl to serve as a large salad on the side of the main course.