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Warm Brussels sprout panzanella with chicory and almonds
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This winter salad is rich in vitamin C from the sprouts, which are roasted to bring out their natural sweetness. Pecorino and lightly pickled shallots add a gentle tang.
1 echalion shallot, finely sliced
11/2 tbsp cider vinegar
21/2 tbsp extra virgin olive oil
300g Brussels sprouts, trimmed and halved
2 heads red chicory, halved lengthways
200g day-old sourdough bread, roughly torn
½ x 20g pack sage, leaves picked (torn if large)
30g toasted flaked almonds
30g pecorino, coarsely grated
3 tbsp pomegranate seeds
1. Preheat the oven to 220˚C, gas mark 7 and put a roasting tin in to heat up. In a large bowl, toss the shallot and vinegar with 1 tbsp water; set aside. Add 1 tbsp oil to the hot roasting tin and carefully add the Brussels sprouts and chicory halves, cut-side down. Season and roast for 15 minutes.
2. Put the torn bread in another roasting tin, drizzle with 1 tbsp oil and season. Turn the sprouts and chicory and return to the oven, putting the bread in at the same time, underneath the vegetables. Cook both for 10 minutes, adding the sage to the bread tin for the last 5 minutes of cooking time, until the bread is crisp and golden and the vegetables tender and charred.
3. When cool enough to handle, halve the cooked chicory wedges and add to the shallot mixture with the Brussels sprouts, toasted bread, almonds, pecorino and pomegranate seeds. Drizzle over the remaining ½ tbsp oil and toss everything together. Serve on a platter with the crispy sage leaves scattered over.
Typical values per serving:
48mg vitamin C
This recipe was first published in November 2020.