I like to mix red and white chicory bulbs and separate the leaves individually – the different sizes on the plate look lovely and give a gorgeous varied texture. Lemongrass, ginger, mustard and honey give the dressing punchy flavour.

Method

• Wash and gently separate the chicory leaves, one by one. To do this without breaking them, cut a small piece of the root every time you feel that they are still attached.
• Toast the hazelnuts by sautéing them in a small frying pan for 5–7 minutes over low-medium heat, stirring frequently until lightly browned. Remove from the heat, leave to cool and roughly chop in halves or thirds.
• Wash the lemongrass, remove 2–3 outer leaves, trim the edges, and bash it with a kitchen hammer a couple of times to break the texture. Finely chop it. Skin the ginger by scraping the skin with a teaspoon, then grate it.
• Prepare the dressing by mixing all the ingredients in a glass jar and shaking well.
• When ready to serve, gently mix the chicory leaves, rocket, and most of the feta, hazelnuts, and pomegranate seeds. Add most of the dressing and toss well. Transfer to a shallow bowl, creating a pyramid shape. Sprinkle the remaining feta, hazelnuts, and pomegranate seeds on top. Drizzle with the remaining dressing and serve.

@silvia_nacamulli