Roasted and Raw Radicchio Salad with Pomegranate, Pine Nuts and Parmesan
By OcadoLifeRoasting lends the radicchio a delicious smoky quality.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
6 total- 50 g of pine nuts
- 1 radicchio, cut in half
- 1 tbsp of pomegranate molasses
- 40 g of pomegranate seeds
- 20 g of parmesan
- 3 tbsp of olive oil
Method
6 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6 and line a roasting tin with baking paper.
Step 2
Place the pine nuts in a small roasting tin and toast in the oven for 5 mins, until golden brown. Remove and allow to cool.
Step 3
Take one half of the radicchio and cut it into 4 wedges. Place in the roasting tin, drizzle over 1tbsp of the oil and season lightly. Roast in the oven for 10 mins, then remove, turn the slices over and return for a final 5 mins in the oven.
Step 4
Whisk together the remaining olive oil and pomegranate molasses with a little seasoning.
Step 5
Tear the other half of the radicchio leaves and lay out on a serving plate. Top with the roasted radicchio, pine nuts, pomegranate seeds and drizzle over the dressing.
Step 6
Shave the parmesan over the top before serving.