Grilled chicory with pomegranate molasses
- March 2014
- Serves 6
- Hands-on time 10-15 min
Grilled chicory is an easy side dish that goes wonderfully well with roasted meats, such as this chargrilled florentine T-bone.
- 4.3g (0.7g saturated)
- 13.7g (10.2g sugars)
- 4 yellow chicory
- 4 red chicory
- Olive oil
- Squeeze lemon juice
- 100ml pomegranate molasses (from the world food aisle at large supermarkets)
- 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.
To brown the chicory, use a large griddle pan and allow plenty of space between each piece. Griddle them in batches if necessary.
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