Grilled chicory with hazelnut dressing

  • Gluten Free


4 red chicory bulbs, halved lengthways
2 tbsp olive oil, plus extra for brushing
4 tbsp fresh orange juice (from about 1 orange)
2 tsp balsamic vinegar
~30g blanched hazelnuts, toasted and finely chopped
1 rosemary sprig, leaves picked and finely chopped
1 red chilli, deseeded and finely chopped
50g roquefort, crumbled 


1. Preheat a griddle pan over a medium high heat. Brush the chicory with a little oil and season. Griddle for 8-10 minutes or until tender and nicely charred.

2. Meanwhile, whisk together the olive oil, orange juice and vinegar. Stir in the hazelnuts, rosemary and chilli; season. Transfer the cooked chicory to a platter and spoon over the dressing. Serve scattered with the roquefort. SF 

This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 864kJ
Fat 18.7g
Saturated Fat 4.6g
Carbohydrate 5.9g
Sugars 3.1g
Protein 4.2g
Salt 0.5g
Fibre 1.7g

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This recipe was first published in Wed Feb 01 17:27:10 GMT 2017.