Caramelised chicory and leeks

Braise the best seasonal chicory and leeks in red wine for a super side dish.
  • 2 Leeks, trimmed and halved lengthways, then again widthways
  • 4 heads of chicory, halved lengthways
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt and freshly ground black pepper
  • 50g blue cheese, crumbled

Serves: 4 as a side dish

1) Preheat the barbecue to a medium/high heat.

2) Place the leeks and chicory onto a sheet of foil and fold up the edges to make an open-topped packet. Pour over the dressing; make sure the vegetables are evenly covered.

3) Grill until the chicory is slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

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