Chicory is a wonderful, bitter winter leaf, and there are hundreds of varieties to try. Roasting it takes some of the bitterness out, making a delicious side.

FOR THE ROAST CHICORY:
[1-2] 3-4 heads of chicory
[2] 4 tbsp olive oil
[½ tbsp] 1 tbsp clear honey
[¾ tsp] 1 ½ tsp dijon mustard
big pinch of thyme
juice of [¼] ½ orange
salt and pepper

FOR THE REST OF THE SALAD:
[½] 1 red onion
[100g] 200g feta cheese
[1 tbsp] 2 tbsp salted almonds, chopped
[25ml] 50ml olive oil
[10ml] 20ml white wine vinegar

Preheat the oven to 180C/gas mark 4. Lightly oil a roasting dish.

Cut the chicory heads in half lengthways and remove any discoloured leaves.

In a large bowl, combine the olive oil, honey, mustard and thyme. Toss the chicory in the mix, making sure they are well coated in dressing. Transfer the chicory to the prepared roasting tray and pour any excess dressing on the top. Roast in the oven for 30-40 minutes, turning occasionally, until tender and browning nicely on the edges.

While the chicory is cooking, prepare the rest of the salad; peel and slice the red onion. Dice the feta. Mix together the feta, red onion and almonds.

Remove the chicory from the oven and squeeze the orange juice over the top. Mix the cooked chicory and its juices with the feta mix.

In a small separate bowl, combine the olive oil with the vinegar and season to taste. Mix until fully combined (emulsified) to make a dressing. Stir the dressing through the salad and serve.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.