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Charred chicory with wild garlic pesto

Indulge in a burst of vibrant flavours with charred chicory salad featuring pomegranates, blood oranges, and a wild garlic and walnut pesto.

 Food Hub Cookery School   Spring 2023 Join us on        @thebbqmag

 #Chicory #Salad #Vegetarian




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.




Charred chicory with wild garlic pesto

6 heads of chicory or radicchio

Handful of wild garlic

10 walnuts

Oil (for grilling and for dressing)


Pomegranate seeds

Blood oranges





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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