Grilled chicory with pomegranate molasses
- Published: 28 Feb 14
- Updated: 18 Mar 24
Grilled chicory is an easy side dish that goes wonderfully well with roasted meats, such as this chargrilled florentine T-bone.
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Serves 6
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Hands-on time 10-15 min
Ingredients
- 4 yellow chicory
- 4 red chicory
- Olive oil
- Squeeze lemon juice
- 100ml pomegranate molasses (from the world food aisle at large supermarkets)
Method
- Put a large griddle pan over a medium heat (see tip). Cut the yellow chicory lengthways into 6 and the red chicory into 4. Rub each piece with olive oil and season generously with salt and pepper.
- When the griddle pan is hot, cook the chicory, turning to char on all sides. The leaves should be slightly blackened and the stalks just tender but with a little crunch.
- Arrange the chicory in a large serving dish, then squeeze over some lemon juice and drizzle over the pomegranate molasses. This dish is fantastic eaten warm or at room temperature.
- Recipe from March 2014 Issue
Nutrition
- Calories
- 89kcals
- Fat
- 4.3g (0.7g saturated)
- Protein
- 0.5g
- Carbohydrates
- 13.7g (10.2g sugars)
- Fibre
- 1.2g
- Salt
- trace
delicious. tips
To brown the chicory, use a large griddle pan and allow plenty of space between each piece. Griddle them in batches if necessary.
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