Advertisement
Cooking: Roast/Griddle
Appears in
Cut the heads into quarters or sixths lengthways, depending on their size, leaving the core intact so the leaves hold together. Gently rub with olive oil and salt.
To roast, heat the oven to 200ºC/Gas 6 and place the oiled wedges on a lined tray. Roast for about 15 minutes, until starting to wilt and colour, turning them over halfway through cooking.
To griddle, heat a cast-iron griddle pan until very hot, then lay the wedges inside in batches. Turn them once or twice with tongs, until just wilted and colouring in places. Gently transfer to a shallow bowl or platter containing a sweet–sour vinaigrette and let them soak it up. Serve warm or at room temperature.