The slightly bitter flavours of the radicchio and chicory make a wonderful marriage with the creamy bean puree. Walnut oil adds a nutty taste, but olive oil could also be used.
ingredients
serves 4
14 ounce can cannellini beans
3 tbsp low fat frontage frais
finely grated rind and juice of 1 large orange
1 tbsp finely chopped fresh rosemary
4 heads of chicory
2 medium heads of radicchio
2 tbsp walnut oil shreds of orange rind, to garnish (optional)
method
1. Drain the beans, rinse, and drain again. Puree the beans in a blender or food processor with the fromage frais, orange rind, orange juice and rosemary. Set aside.
2. Cut the heads of chicory in half lengthwise.
3. Cut each radicchio head into eight wedges. Preheat the grill.
4. Lay out the chicory and radicchio on a baking tray and brush with the walnut oil.
5. Grill for 2 - 3 minutes. Serve with the puree and scatter over the orange shreds, if using.
