Roast chicory, feta and orange blossom with sage pangrattato
I am a big fan of bitter leaves and I especially love chicory for its versatility; it is equally delicious fresh or roasted. Orange blossom water is an ingredient you typically find in desserts, but I love to add it to savoury dishes, as it mellows bitter flavours beautifully.
Developing salads is probably my favourite thing to do because, for me, it is all about building layers of contrasts to create something delicious, At Bubala, we believe that any one item from our menu could be eaten in isolation and convey what we are about; playfulness, bold flavours and an element of surprise. Every component needs to make a statement, with punchy ingredients like pomegranate molasses and tamarind. This time of year is perfect to experiment with exciting dressings, to reawaken the palate and evoke the adventure of summer. Here, I am taking you on a journey from Yemen, through Japan, to Israel and Sri Lanka - the next best thing to jumping on a plane.
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Ingredients
Serves 6
For the chicory
For the dressing
For the pangrattato
To Serve
Methods
Step 1
For the chicory, heat the oven to 200°C/fan oven 180°C/mark 6. Halve the chicory heads and place on a baking tray. Add 2tbsp olive oil, the flaked salt, 1tbsp maple syrup and a good grind of black pepper. Toss to coat the chicory all over. Roast for 30 minutes until golden, then set aside.
Step 2
For the dressing, whisk together the garlic, 50ml maple syrup, orange blossom water and sherry vinegar. Slowly whisk in 200ml olive oil, until fully incorporated, and season with ½tsp flaked salt.
Step 3
For the pangrattato, heat 2tbsp olive oil in a pan over a medium heat. Add the sage and fry for a couple of minutes until crispy. Use a slotted spoon to transfer the sage to a plate lined with kitchen towel. Add the panko breadcrumbs to the pan and toss in the oil, cooking for a few minutes until golden. Remove from the heat, tip the breadcrumbs into a bowl and season with a pinch of flaked salt. Crumble in the cooled fried sage.
Step 4
To serve, arrange the chicory on a serving platter, drizzle with the dressing and top with the crumbled feta. Finish by sprinkling over the pangrattato.
