Grilled chicory with hazelnut dressing

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

Serves: 4


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