Grilled chicory with pomegranate molasses

Grilled chicory with pomegranate molasses
  • Serves icon Serves 6
  • Time icon 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
Calories
89kcals
Fat
4.3g (0.7g saturated)
Protein
0.5g
Carbohydrates
13.7g (10.2g sugars)
Fibre
1.2g
Salt
trace

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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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