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Roasted radicchio with pomegranate
Serves 6 Starters and mains
Ingredients
- 3 heads of tardivo radicchio
- 4tbsp olive oil
- seeds from 1⁄2 pomegranate
Method
Heat the oven to 180C/350F/ Gas 4. Quarter the heads of radicchio lengthways and arrange the wedges in a large baking tray. Drizzle with the olive oil and season generously with sea salt and black pepper. Roast for 15-20 minutes, until the tips of the leaves begin to curl and crisp up; if you plunge a knife into the body of the radicchio it should feel tender. Remove the tray from the oven.
Transfer to plates, sprinkle the pomegranate seeds generously over the cooked radicchio, then drizzle with olive oil, if you like. Serve warm.
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