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Chargrilled asparagus and radicchio with burrata, walnuts and pomegranate
Serves 4 Starters and mains
Ingredients
- 2 bunches asparagus, trimmed and part-peeled
- 1 radicchio, cut into 4 lengthways
- 1tbsp olive oil
- 30g walnut halves, toasted and lightly crushed
- 1⁄2 pomegranate, seeds removed
- fine zest 1 lemon
- 1tbsp elderflower cordial
- 3tbsp extra virgin olive oil, plus extra to serve
- 1tbsp flower honey
- 200g burrata or buffalo mozzarella
Method
Slice the asparagus spears in half lengthways and lay on a baking tray with the radicchio. Drizzle over the oil and season lightly with sea salt and freshly ground black pepper. Heat a ridged grill pan on a high heat. Lower the heat a little and cook the radicchio for around 1 minute each side. Slice each piece in half diagonally and place on a serving dish. Cook the asparagus in 2 batches for 11⁄2 minutes each side to create golden stripes. Tumble onto the serving dish and scatter with the crushed walnuts, pomegranate seeds and lemon zest.
To make the dressing, put the elderflower cordial, extra virgin olive oil and honey together with a pinch of salt in a screw-topped jar, then shake to emulsify. Pour half over the mixture in the dish and toss gently. Tear the burrata over the top and drizzle the rest of the dressing over, adding a little extra oil to the top of each serving and a grinding of black pepper and a little extra sea salt, if needed.
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