• TO DRINK: Fleur du Cap Viognier, bright and peachy, will stand up to the fruity and salty elements of this dish.

    Grilled chicory, pecan and Gorgonzola salad with orange-coriander dressing

    Serves: 4
    Cooking Time: 20 mins


    • 125ml (½ cup) orange juice
    • 5ml (1 tsp) red wine vinegar
    • 15ml (1 tbsp) olive/avocado oil
    • 1 orange, segmented
    • fresh coriander leaves
    • pinch of dried chilli flakes (optional)
    • 2 small chicory heads, halved
    • 125ml (½ cup) pecan nuts, toasted
    • 80ml Gorgonzola, crumbled
    • 1 spring onion, thinly sliced
    • toasted pita breads, to serve



    For the dressing, whisk all the ingredients together and set aside.


    Heat a griddle pan and grill the chicory on both sides until slightly wilted.


    Place the chicory on 2 plates and top with the nuts, Gorgonzola and spring onion. Pour over the dressing and serve with the toasted pita.