Charred Chicory and Castelfranco Salad with Pomegranate
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Feeds 2 - 3 people 
Prep time 5m
Cook time 5m
Description
This salad tastes as good as it looks! Charring the chicory brings out its bitterness, which works so well with the sweet-sour flavour of pomegranate molasses.
- 6 red chicory, halved
- ½ castelfranco, leaves washed and dried
- 2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 tablespoons pomegranate seeds
- Combine the pomegranate molasses, lemon juice, olive oil and some salt and pepper in a clean, lidded jar or bowl and shake or whisk to combine. Set aside.
- Char the chicory in a griddle pan or on a BBQ for around 5 minutes, or until well charred.
- Dress the chicory and castelfranco with the dressing and scatter with pomegranate seeds.
