Читать книгу 30-Minute Vegetarian - Rose Elliot - Страница 14

Grilled Chicory and Fennel with Tomato Marinade

This shows just how delicious vegetables can be, even when cooked quite simply, and I think it makes a lovely, refreshing first course, or dish for the barbecue. Serve it just as it is, or with some light bread, such as ciabatta, to soak up the delicious garlicky, tomatoey juices.

Serves 4

Vegan

2 fennel, outer bracts shaved with a potato peeler to remove tough strings, halved

4 medium heads of chicory, halved

8 fresh bay leaves

Bunch of fresh dill

½ tsp dill seeds

Sea salt and black pepper

Wedges of lemon, to serve

For the tomato and garlic paste

6 garlic cloves, crushed, or 1 tbsp garlic purée

3 tbsp tomato purée

1 tbsp sun-dried tomato paste

1 tbsp lemon juice

2 tbsp olive oil

½ tsp salt

1. Cook the fennel, cut-side down, in 1cm (½in) boiling water, for 10–15 minutes, until you can pierce it easily with a knife. Drain and rinse in cold water to cool quickly.

2. Meanwhile, make the tomato and garlic paste by mixing all the ingredients together.

3. Spread some of the paste over the fennel and chicory halves, coating them generously. Tuck a fresh bay leaf and sprig of fresh dill between two of the outer leaves of each chicory half.

4. Put some sprigs of dill on a grill pan, or shallow heatproof dish that will fit under your grill, and put the chicory and fennel on top, cut sides towards the heat. Grill for about 12 minutes, until the chicory and fennel are tender and lightly browned.

5. Scatter the fennel and chicory with a few dill seeds, and season with salt and pepper. Serve with some sprigs of dill and lemon wedges.

Tip: You can also cook this on a barbecue: put the vegetables on a fine mesh grid on top of the barbecue, with some fennel leaves on top, and cook until they are lightly browned, about 12 minutes.