GRILLED RADIC­CHIO, FIG & MOZ­ZARELLA SALAD

Country Style - - COUNTRY CHEF - SERVES 4

1 ta­ble­spoon pomegranate mo­lasses* 1 ta­ble­spoon white bal­samic vine­gar ½ cup ex­tra vir­gin olive oil 4 figs, halved length­ways 2 radic­chio, quar­tered length­ways 2 buf­falo moz­zarella, drained 12 small basil leaves

Pre­heat oven to 160°C. Line a bak­ing tray with bak­ing pa­per. Whisk pomegranate mo­lasses, vine­gar and ⅓ cup of oil in a bowl un­til well com­bined. Sea­son to taste. Place fig halves on pre­pared tray in oven for 10 min­utes or un­til warm. Heat a char­grill pan over a high heat. Brush radic­chio with re­main­ing oil. Char­grill radic­chio for 5 min­utes or un­til ten­der and charred on all sides. Place 2 pieces of radic­chio and 2 fig halves on each plate. Tear moz­zarella into pieces and ar­range on plates. Spoon over dress­ing and top with basil. Avail­able at gourmet food stores and del­i­catessens.

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