Grilled chicory is an easy side dish that goes wonderfully well with roasted meats, such as this chargrilled florentine T-bone.
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Ingredients
- 4 yellow chicory
- 4 red chicory
- Olive oil
- Squeeze lemon juice
- 100ml pomegranate molasses (from the world food aisle at large supermarkets)
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Method
- Put a large griddle pan over a medium heat (see tip). Cut the yellow chicory lengthways into 6 and the red chicory into 4. Rub each piece with olive oil and season generously with salt and pepper.
- When the griddle pan is hot, cook the chicory, turning to char on all sides. The leaves should be slightly blackened and the stalks just tender but with a little crunch.
- Arrange the chicory in a large serving dish, then squeeze over some lemon juice and drizzle over the pomegranate molasses. This dish is fantastic eaten warm or at room temperature.
Nutrition
- 89kcals Calories
- 4.3g (0.7g saturated) Fat
- 0.5g Protein
- 13.7g (10.2g sugars) Carbs
- 1.2g Fibre
- trace Salt
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