Chargrilled fennel & chicory with wheat grain, goat’s cheese & pine nuts

Chargrilled fennel & chicory with wheat grain, goat’s cheese & pine nuts

From
Grains
Serves
4 as a main course
Cooking time
75 mins
Photographer
Deidre Rooney

This is Sicilian-inspired as it plays with bitter, savoury and sweet flavours in the same dish. Do try to get red chicory if you can – it’s a lovely colour with the other ingredients.

From the grocer

Ingredients

Quantity Ingredient
1 tablespoon balsamic vinegar, plus an extra slug
75ml extra-virgin olive oil
salt and freshly ground black pepper
75g wheat grain, soaked overnight, drained and rinsed
40g raisins
60-80ml olive oil, plus extra for brushing
25g pine nuts, toasted
125g goat’s cheese, crumbled

From the greengrocer

Quantity Ingredient
lemon, squeezed
4 heads red chicory
2 fennel bulbs, tough outer leaves removed, ends trimmed, quartered lengthways
2 tablespoons flat-leaf parsley, coarsely chopped

Method

  1. Make the dressing by mixing together 1 tablespoon of the balsamic vinegar, extra-virgin olive oil, squeeze of lemon and salt and pepper. Set aside.
  2. Cover the wheat grain with cold water in a saucepan. Bring to the boil, then reduce the heat and cook for 1 hour–1 hour 15 minutes. The grains should be soft but not mushy. Immediately drain and toss with half the dressing. Season well and set aside.
  3. Meanwhile, put the raisins in a small saucepan and add just enough water to cover. Bring to the boil, then turn the heat off and let the raisins soak for about 15 minutes.
  4. Pour 60–80 ml of the olive oil into a shallow dish and add the slug of balsamic vinegar and salt and pepper to make a marinade. Quarter each chicory head and immediately place in the marinade, turning to lightly coat. Set aside.
  5. Cook the fennel in gently boiling water for 4 minutes, or until tender. Remove and drain well.
  6. Heat a chargrill pan until very hot. Brush the fennel with olive oil and chargrill on both sides until lightly charred. Set aside in a bowl. Chargrill the chicory until softened on the outside but still quite firm on the inside. Add to the bowl with the fennel and gently toss through the parsley and remaining dressing.
  7. Place the wheat grain in a shallow serving bowl or divide between four plates. Add the chicory and fennel. Drain the raisins and scatter over the top with the pine nuts and goat’s cheese.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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