Ingredients

• 400g/14 oz can cannellini beans

• 45ml/3 tbsp low-fat fromage blanc

• finely grated rind and juice of 1 large orange

• 15ml/1 tbsp finely chopped fresh rosemary

• 4 heads of chicory

• 2 radicchio

• 15ml/1 tbsp walnut oil

Serves 4

Method:

1. Drain the beans, rinse and drain again. Puree the beans in a food processor or blender with the fromage blanc, half the orange rind, orange juice and rosemary. Set aside.

2. Cut the heads of chicory in half lengthways.

3. Cut each radicchio into eight wedges.

4. Lay out the chicory and radicchio on a baking sheet and brush with walnut oil. Grill 2-3 minutes. Serve with the puree and scatter over the remaining orange rind.