Roasted and Raw Radicchio Salad with Pomegranate, Pine Nuts and Parmesan

Ingredients

• 50 g of pine nuts

• 1 radicchio, cut in half

• 1 tbsp of pomegranate molasses

• 40 g of pomegranate seeds

• 20 g of parmesan

• 3 tbsp of olive oil

2 servings

Calories~475 kcal

Protein~10 g

Carbs~23 g

Fat~40 g

Fiber~5 g

Sugar~10 g

Total recipe

Calories~950 kcal

Protein~20 g

Carbs~45 g

Fat~80 g

Fiber~10 g

Sugar~20 g

Method

• Step 1

  Preheat oven to 200°C/180°C fan/gas 6 and line a roasting tin with baking paper.

• Step 2

  Place the pine nuts in a small roasting tin and toast in the oven for 5 mins, until golden brown. Remove and allow to cool.

• Step 3

  Take one half of the radicchio and cut it into 4 wedges. Place in the roasting tin, drizzle over 1tbsp of the oil and season lightly. Roast in the oven for 10 mins, then remove, turn the slices over and return for a final 5 mins in the oven.

• Step 4

  Whisk together the remaining olive oil and pomegranate molasses with a little seasoning.

• Step 5

  Tear the other half of the radicchio leaves and lay out on a serving plate. Top with the roasted radicchio, pine nuts, pomegranate seeds and drizzle over the dressing.

• Step 6

  Shave the parmesan over the top before serving.