Home
Recipes
Grilled chicory with pomegranate molasses

Grilled chicory with pomegranate molasses

Name: Grilled chicory with pomegranate molasses
Yield: Serves 6
Cuisine: British recipes
Ingredients: 4 yellow chicory; 4 red chicory; Olive oil; Squeeze lemon juice; 100ml pomegranate molasses (from the world food aisle at large supermarkets)

Easy
March 2014

Easy
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.

Nutrition: per serving

Calories: 89kcals
Fat: 4.3g (0.7g saturated)
Protein: 0.5g
Carbohydrates: 13.7g (10.2g sugars)
Fibre: 1.2g
Salt: trace

Nutrition: per serving

Calories: 89kcals
Fat: 4.3g (0.7g saturated)
Protein: 0.5g
Carbohydrates: 13.7g (10.2g sugars)
Fibre: 1.2g
Salt: trace

Save recipe

Save recipe Print

Ingredients

4 yellow chicory
4 red chicory
Olive oil
Squeeze lemon juice
100ml pomegranate molasses (from the world food aisle at large supermarkets)

4 yellow chicory
4 red chicory
Olive oil
Squeeze lemon juice
100ml pomegranate molasses (from the world food aisle at large supermarkets)

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.

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.