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Griddled red chicory salad with pomegranate dressing
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150g quick cook spelt
4 tbsp extra virgin olive oil
40g walnut pieces
2 red chicory bulbs
2 shallots, finely sliced
1 tsp Dijon mustard
2 tbsp pomegranate molasses
1 tbsp balsamic vinegar
1 pomegranate, seeds only
½ x 25g pack flat leaf parsley, leaves chopped
25g pack basil, leaves picked
150g burrata, drained well
1. Bring a large pan of salted water to the boil. Cook the spelt according to pack instructions, then drain. Transfer to a large serving bowl and stir through 1 tbsp olive oil.
2. Meanwhile, put a large frying pan over a medium heat and toast the walnuts until light golden (3-4 minutes), then tip onto a board and leave to cool. Trim the chicory, slice into quarters, then slice each wedge in half again. Wipe the frying pan, drizzle in 1 tbsp oil and fry the chicory over a high heat until lightly browned at the edges (2-3 minutes). Transfer to a plate. Pour the remaining 2 tbsp oil into the pan, add the shallots and turn the heat down. Slowly sauté for 8-10 minutes, then stir in the mustard, pomegranate molasses and vinegar; remove from the heat.
3. Toss the chicory and hot shallot dressing through the spelt along with the pomegranate seeds and chopped parsley. Tear over the basil leaves and burrata, then season. Chop the toasted walnuts, scatter over, and serve.
Typical values per serving:
This recipe was first published in October 2020.