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Winter vegetables
- Prep time:
- 10 mins
- Cook time:
- 8 mins
- Serves:
- 2-4
Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note
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Ingredients
Method
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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