Roasted chicory with blood orange and salted pecans

Ingredients

• 3 heads red chicory
• 2 heads white chicory
• 4 tbsp olive oil
• 1 tbsp light brown soft sugar
• 1 1/2 tbsp red wine vinegar
• 50 g pecan halves
• 1/2 shallot, thinly sliced into rings
• 2 blood oranges
• 1 tbsp wholegrain mustard*
• 1/4 x 30g pack basil, leaves picked

Instructions

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Slice each chicory head lengthways into 2 or 3 sections depending on their size, then arrange in a large roasting tray. Whisk together 2 tablespoons of the olive oil with the sugar and ½ tablespoon of red wine vinegar; season then pour over the chicory. Transfer to the oven and roast for 45 minutes, turning halfway, until soft and starting to caramelise.

2. 2

   On another tray, add the pecans and toss with a small drizzle of oil and a big pinch of salt, then roast in the oven for 10 minutes. Remove, let cool then roughly chop. Add the sliced shallot to a bowl of ice water. Set aside.

3. 3

   For the vinaigrette, whisk together the juice of 1 blood orange, the mustard, the remaining olive oil and vinegar, and season well. Slice the remaining blood orange into segments.

4. 4

   Arrange the chicory and blood orange segments on a platter, then drizzle over the vinaigrette. Top with the drained shallot slices, the salted roasted pecans and basil leaves to serve. *Check your mustard is gluten-free, if required.