Recipe of the week

Charred fennel, chicory and fig salad

This wonderful salad is based on two salads I once ate on a rooftop overlooking Marrakech, says Alexandra Dudley. It is equally delicious warm or cold. Serves 4 4 chicory heads, sliced in half lengthways 2 fennel bulbs, sliced into about 2cm slices 3 tbsps olive oil juice of ½ a lemon 6-8 small fresh figs (about 400g) sea salt and black pepper, to taste 50g pecans or walnuts, toasted and chopped, to serve For the dressing: 1-2 tbsps balsamic vinegar 4 tbsps walnut or cold-pressed olive oil 3 tbsps pomegranate molasses 1 tsp wholegrain mustard thumb-sized piece of ginger, peeled and grated • Rub the chopped chicory and fennel in the oil before heating a large frying or griddle pan. When the pan is hot, arrange the chicory and fennel and cook for about 10 minutes, turning halfway. Squeeze over the lemon juice and allow it to cook for a further minute either side. • Meanwhile, quarter or finely slice the firmest 3-4 figs and set aside. Chop the riper figs as small as you can – ideally they will break slightly, creating a selfjamming effect. • To make the dressing, place the ingredients in a small bowl and whisk with a fork. Add the slightly jammy figs and whisk again until you have a chunky fruity dressing. • When the fennel and chicory are done, transfer them either to plates or a large serving dish. Spoon over the dressing and top with sliced figs and chopped pecans or walnuts.

Taken from Land & Sea: Secrets to simple, sustainable, sensational food by Alexandra Dudley, published by Orion at £25. To buy from The Week Bookshop for £22, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.