Charred chicory with wild garlic pesto

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.

Ingredients

6 heads of chicory or radicchio

Handful of wild garlic

10 walnuts

Oil (for grilling and for dressing)

Salt

Pomegranate seeds

Blood oranges

Watercress

Method

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.

All Recipes

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

 BE THE FIRST to 'Review This Recipe'

• Watch
• Listen
• Look