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Chicory and pomegranate salad
Serves 4 Starters and mains
Ingredients
- 2 red chicory, quartered
- 2 green chicory, quartered
- olive oil, for brushing
- 1 pomegranate
- 1tbsp Moscatel vinegar
- 75g dried apricots, chopped
- extra virgin olive oil, for drizzling
Method
Heat a griddle pan or heavy- based frying pan over a high heat. Brush the chicory with oil and sear until browned. Mix the pomegranate seeds and juice with the vinegar. Set aside.
Arrange the chicory on a plate and scatter with the apricots. Drain the pomegranate seeds from the vinegar and scatter over the top. Drizzle with extra virgin olive oil and season with sea salt flakes. Serve immediately.
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