Charcoal-grilled chicory with pomegranate molasses

I find chicory (or Belgian endive) to be much-underrated. It is generally used raw in salads –which is no bad thing – but cooked over charcoal, it is a revelation. I think it’s something to do with the layers of leaves being exposed to charring and the natural bitterness being tempered. Sweet, sticky pomegranate molasses is the perfect accompaniment.

Serves 4

4 heads red chicory

3 heads white chicory

2 Tbsp pomegranate molasses

olive oil, for cooking

sea salt and black pepper

Light the barbecue and set for direct cooking.

Cut each head of chicory into quarters lengthwise. The yellow chicory will likely be bigger with a thicker stalk, so trim any excess stalk before cooking.

Rub the chicory with olive oil, season well and then place on the grill in the direct heat zone and cook for 3 minutes on each side to soften and char. Don’t be afraid to blacken the leaves here – chicory really benefits from this depth of flavour.

When the chicory has softened, you should be able to splay out the leaves like a fan. Cook like this for a further 2 minutes on each side. Drizzle with the pomegranate molasses before serving.