Chicory with mixed pulses and grains
- Louis Korovilas
Published: August 21, 2018 at 3:33 PM
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Serves 4
Easy
Total time: 45 mins
0 reviews
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Check out this chicory salad with lentils, borlotti beans and crunchy panko breadcrumbs. This easy recipe comes from Italian restaurant Bancone in Covent Garden
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Ingredients
Nutrition
-
400g tin borlotti beans
-
a handful cherry tomatoes
-
100ml light olive oil
plus extra for frying
-
250ml white wine vinegar
-
250g caster sugar
-
2 red onions
sliced into 1cm rings
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4 anchovy fillets in olive oil
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50g panko breadcrumbs
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2 heads chicory
halved
-
100g cooked puy lentils
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100g cooked spelt
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50g cooked risina or cannellini beans
-
½ lemon
juiced
Nutrition: per serving
- kcal708
- fat27.1g
- saturates4g
- carbs98.1g
- sugars68.6g
- fibre10.2g
- protein12.8g
- salt0.8g
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Method
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step 1
Tip the borlotti beans and their juice into a pan with the tomatoes and bring to a simmer. Blitz in a blender or food processor, adding the olive oil while it’s blending. When it’s completely smooth, season and put aside to cool.
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step 2
Put the white wine vinegar and sugar into a pan with the onion rings, and cook gently for 10 minutes or until they turn really soft. Remove with a slotted spoon and set to one side.
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step 3
In a non-stick frying pan, heat 1 tbsp of olive oil and gently cook the anchovy fillets (use the back of a wooden spoon to break them down), add the breadcrumbs and keep them moving until they are golden brown. Tip on to kitchen paper.
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step 4
Heat a griddle pan to hot, then brush the flat side of each 1/2 of chicory with olive oil. Chargrill for 2-3 minutes or until marked.
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step 5
Using the back of a metal spoon, smooth a circle of borlotti purée onto two plates, then divide over the onions and the lentils, spelt and beans. Add the chicory with more olive oil, lemon juice and salt, then scatter the breadcrumbs over the top of each plate to serve.
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Authors
Louis Korovilas
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