Similar recipes
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.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register