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If you're looking for a recipe that's bursting with flavour and colour, look no further than this grilled chicory salad with wild garlic and blood oranges. Perfect for a light lunch or as a vibrant side dish, this recipe is sure to impress your guests and leave you feeling satisfied. The pesto dressing works particularly well with lamb.
6 heads of chicory or radicchio
Handful of wild garlic
Oil (for grilling and for dressing)
Preheat your grill to medium-high heat.
Slice 4 of the chicory heads in half and rub them with oil. Grill them for 5-7 minutes on each side until they are slightly charred.
Break up the remaining 2 heads of chicory into small pieces and set them aside for decoration.
In a food processor, blitz the wild garlic with the walnuts until they are finely chopped. Add a drizzle of oil and a pinch of salt to create a dressing.
Arrange the grilled chicory on a plate and add the spare leaves.
Drizzle the wild garlic and walnut dressing over the chicory.
Segment a few blood oranges and add them to the salad.
Sprinkle over a handful of pomegranate seeds and watercress.
Serve and enjoy your vibrant and delicious grilled chicory salad with wild garlic and blood oranges.
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