Name: Roasted chicory
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 2
Ingredients: 6 heads chicory; 2 chopped garlic cloves; 1 tbsp olive oil; zest and juice one lemon; 25g toasted pine nuts and chopped parsley, to serve

A versatile vegetable side dish, especially good in winter.

Serves

Prep

10 minutes

Cook

30 minutes

Nutrition information

Each 246g serving contains (excludes serving suggestion)

KCal: 184
Carbs: 6.7g
Fibre: 2.9g
Protein: 3.5g
Fat: 15.3g
(Medium)
Saturates: 1.8g
(Low)
Sugars: 2.2g
(Low)
Salt: 0.01g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

6 heads chicory
2 chopped garlic cloves
1 tbsp olive oil
zest and juice one lemon
25g toasted pine nuts and chopped parsley, to serve

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Method

Step 1

Halve the chicory and place in a non-metallic roasting dish.

Step 2

Sprinkle over the chopped garlic cloves and drizzle with the olive oil.

Step 3

Add the lemon zest and juice.

Step 4

Roast for 25–30 minutes at 200ºC/gas 6 until tender and beginning to char, then scatter over the toasted pine nuts and chopped parsley.

Recipe tips

Toast the pine nuts by adding them to a dry frying pan and cooking for 2-3 mins turning regularly. As soon as they start to brown, remove from the pan as they burn quickly.
You can also make this recipe with halved fennel bulbs, which are less bitter.