Make the candied pecans: set a frying pan over a medium heat and add the pecans, stirring occasionally until lightly toasted. Sprinkle over the sugar, allow to melt and caramelise (making sure not to stir, as this could cause the sugar to crystallise). Tip on to a plate and leave to cool.
Step 2
Peel clementines, and then thinly slice 3 of them, across the segments, into rounds. Juice remaining clementine into a jug and whisk in lemon juice, 3tbsp oil, honey and pomegranate molasses. Season to taste.
Step 3
Halve the chicory lengthways, brush with remaining oil and cook in a hot frying pan, turning, until lightly charred, about 5min.
Step 4
Meanwhile, toss the salad leaves with some of the dressing and scatter over 8 serving plates or a large platter. Top with the chicory, nuts, pomegranate seeds and serve with remaining dressing to drizzle.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
