Charred Chicory, Clementine and Candied-pecan Salad

This bitter-sweet seasonal salad makes the ideal start to a rich Christmas lunch.

Hands-on time 15min. Cooking time about 10min. Serves 8

◆ 100g (3½oz) pecans

◆ 3tbsp caster sugar

◆ 4 clementines

◆ Juice 1 lemon

◆ 4tbsp extra virgin olive oil

◆ 1tbsp runny honey

◆ 1tbsp pomegranate molasses

◆ 8 small heads of red chicory

◆ 130g bag salad leaves

◆ 50g (2oz) pomegranate seeds

1 Make the candied pecans: set a frying pan over a medium heat and add the pecans, stirring occasionally until lightly toasted. Sprinkle over the sugar, allow to melt and caramelise (making sure not to stir, as this could cause the sugar to crystallise). Tip on to a plate and leave to cool. 2 Peel clementines, and then thinly slice 3 of them, across the segments, into rounds. Juice remaining clementine into a jug and whisk in lemon juice, 3tbsp oil, honey and pomegranate molasses. Season to taste. 3 Halve the chicory lengthways, brush with remaining oil and cook in a hot frying pan, turning, until lightly charred, about 5min. 4 Meanwhile, toss the salad leaves with some of the dressing and scatter over 8 serving plates or a large platter. Top with the chicory, nuts, pomegranate seeds and serve with remaining dressing to drizzle. PER SERVING 206cals, 2g protein, 15g fat (2g saturates), 15g carbs (13g total sugars), 2g fibre