Griddled chicory with figs & bitter leaves

• heads chicory↗2

  white or red, halved

• lemon↗juice 1
• olive oil↗2 tbsp tbsp
• fresh figs↗2

  halved

• handfuls mizuna or rocket↗2

  or a mix of the two

• balsamic vinegar↗1 tsp tsp
• parmesan↗25g g

  finely shaved

Step-by-step instructions

1. 1

   Toss the chicory in the lemon juice until completely coated. Heat a griddle until very hot, then griddle the chicory, cut-side down first, turning them halfway through to get nice criss-cross lines. Flip over and griddle briefly on the rounded side. Tip straight into a bowl and toss with 1 tbsp of the olive oil.

2. 2

   To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.