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Roasted radicchio with blue cheese dressing
Serves 4-6 Starters and mains
Ingredients
- 100g pearled spelt
- 2 medium radicchio heads
- splash olive oil
- 2tbsp butter, melted
- 1tbsp runny honey
- 4 walnut halves, crumbled
- 1tbsp toasted pumpkin seeds
- 2tbsp pomegranate molasses
For the blue cheese dressing
- 50g any blue cheese
- 3tbsp Greek yoghurt
- 2tbsp extra virgin olive oil
- few squeezes fresh lemon juice
- pinch finely chopped flat-leaf parsley
Method
Preheat the oven to 220C/200C F/Gas 7. Rinse the pearled spelt under running water. Tip into a large saucepan and cover with salted water. Simmer for 20-30 minutes, or until cooked. It should be chewy but without any crunch. Drain, season and set aside.
Trim the radicchio and quarter lengthways (or cut into sixths if they are on the large side) and put them on a baking tray. Drizzle with a little olive oil, the melted butter and just a smidge of honey and season with salt and pepper. Toss with your hands to coat evenly.
Roast for around 15-20 minutes, turning them once during cooking. You'll know they are done when the stalk is just knife-tender.
Pour the cooked spelt into the baking tray to coat in any of the juices, then transfer everything to a serving dish or platter.
To make the blue cheese dressing, simply mash all the ingredients and a pinch of salt together with a fork in a small bowl and add a splash of water if it needs loosening to a pouring consistency. Drizzle the dressing over the radicchio and spelt, sprinkle with crumbled walnuts and pumpkin seeds pomegranate molasses.
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