Winter vegetables

Method

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1. Bubble the balsamic vinegar in a pan until reduced by half. Set aside.

2. Heat griddle until smoking hot. Brush the chilli, red chicory, fennel slices and red pepper with a little olive oil. Cook on the griddle until lightly charred on all sides.

3. Remove the vegetables from the heat and put the pepper and chilli in a bowl. Cover with cling film and leave to steam until the skin has loosened. Peel off the skins and remove the seeds. Tear the flesh.

4. Bring a pan of water to the boil and cook the kale leaves and puntarella cook for about 4 minutes. Drain.

5. Arrange all the vegetables on a plate, drizzle with the reduced balsamic vinegar and olive oil.

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Ingredients

100ml Balsamic vinegar
1 red chilli
1 red Chicory, sliced
1 bulb Fennel, sliced
1 red pepper
Olive oil, for brushing
small bunch curly kale, leaves stripped from stems
1 puntarella heart or Chicory

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