Scholes

Scholes

Scholes

Scholes

Scholes

chicory recipe

Pan Fried Chicory with Dukkah Topping

6 heads of chicory, cut in half lengthways
2 tbsp olive oil

Dukkah
1 cup of almond nuts,
1 cup of pistachio nuts
1 tbsp of coriander seeds
2 tbsp of sesame seeds
½ tsp of dried thyme
Sea salt and black pepper

Dressing
1 clove of garlic
1 tbsp olive oil
Juice of ½ a lemon
A good pinch of sea salt and freshly ground black pepper
(To make, mix all the ingredients together)

Print this page

Send to a friend

Serves 4

To make the dukkah, toast all the seeds and almonds together in a hot dry pan, keep stirring until fragrant, take off the heat and then add the dried thyme. Cool, then coarsely grind with the salt and pepper.

Then heat up a large pan and add the olive oil, place the chicory flat side down into the hot pan and season, cook on each side for 2-3 minutes and until the chicory is caramelised and golden brown. Remove from the pan and place on a large serving platter and drizzle with the lemon dressing and sprinkle with the dukkah topping.