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Chicory with pomegranate molasses
Serves 4 Starters and mains
Ingredients
- 4 heads red chicory
- 3 heads white chicory
- 2tbsp pomegranate molasses
- olive oil, for cooking
Method
Light the barbecue and set for direct cooking. Cut each head of chicory into quarters lengthwise. The yellow chicory will likely be bigger with a thicker stalk, so trim any excess stalk before cooking.
Rub the chicory with olive oil, season with salt and pepper, place on the grill in the direct heat zone and cook for 3 minutes on each side to soften and char. Don’t be afraid to blacken the leaves – chicory really benefits from this depth of flavour.
When the chicory has softened, you should be able to splay out the leaves like a fan. Cook like this for a further 2 minutes on each side. Drizzle with the pomegranate molasses before serving.
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