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Cucumber and griddled radicchio salad with houmous and pomegranate molasses
Serves 4 Starters and mains
Ingredients
- 1 cucumber
- 1 garlic clove, grated
- 1 lemon, finely zested and juiced
- 5tbsp tahini
- 125ml natural yoghurt
- 1 x 240g can chickpeas, drained and rinsed
- 2 trevise or radicchio, quartered
- 3tbsp extra virgin olive oil
- 3tbsp pistachio nibs
- 2tbsp pomegranate molasses
- micro coriander leaves or marjoram
Method
Cut off 10cm of the cucumber
and cut in half lengthways and
deseed, cut into cubes and put
in a processor. Cut the skin off
the rest in stripes with a vegetable
peeler and put the peel in a mini
processor with the cubes of
cucumber. Whizz to a purée and
drain through a fine mesh sieve.
Put the garlic, lemon zest, tahini and yoghurt in a blender along with the drained cucumber purée and the chickpeas and season with sea salt flakes and freshly ground black pepper. Whizz to a purée.
Set the grill on a medium heat with the shelf set around 20cm from the element. Cut the trevise or radicchio into 8 wedges and spoon over around 1tbsp of the oil to coat, then season with a few sea salt crystals. Grill until charred.
Slice the remaining cucumber into 5mm rounds and toss with a little salt and 1tsp of oil. Spread the houmous over a serving platter and arrange the trevise or radicchio around. Top with the cucumber and scatter over the pistachios and micro coriander or marjoram. Spoon over the pomegranate molasses.
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