Ingredients
- Serves six
- 2 heads of radicchio (each split into six wedges)
- 3 cloves of garlic, grated
- 3 tbsp caster sugar
- 100ml olive oil
- Fine sea salt and black pepper to season
- 360g St Tola goat’s cheese
- 2 ripe pomegranates, seeds removed
- 60 shelled pistachio nuts
- Pomegranate molasses
Mix the olive oil, garlic and sugar together. Using a pastry brush, brush the oil onto the flat side of each piece of radicchio, then season it.
Heat a cast iron pan until it is smoking and grill each piece of radicchio until you get a blackened finish.
Pull the cheese apart into small pieces and season with salt and black pepper
Place the pistachio nuts into a mortar and pestle and roughly crumble (or roughly chop with a knife). Set aside.
To serve, add two pieces of radicchio to each plate, divide the goat’s cheese between them as well as the pomegranate seeds and sprinkle over the crushed pistachio nuts. Drizzle with some pomegranate molasses.
