Charred Endive Borlotti Bean Bowls with Grapefruit Dill Yogurt

Charred Endive Borlotti Bean Bowls with Grapefruit Dill Yogurt 🌿✨ This bowl is all about grown-up contrast: smoky charred endive, creamy borlotti beans, juicy grapefruit, crisp rye crumbs and a cold dill yogurt that pulls everything together. The endive softens and sweetens as it roasts, but keeps a pleasant bitter edge, while the beans make the bowl filling enough for dinner. 🥗 Yield: 2 generous bowls Time: about 35 minutes Ingredients: For the bowls: - 3 medium endive heads, quartered lengthways - 2 tbsp olive oil, divided - 1 x 400 g / 15 oz tin borlotti beans, drained, with 3 tbsp bean liquid reserved - 1 small garlic clove, finely grated - 1 tsp lemon zest - 1 tbsp lemon juice - 1/2 tsp Dijon mustard - 1 tsp maple syrup or runny honey - 1 pink grapefruit, peeled and segmented, zest saved before peeling if unwaxed - 1 packed cup rocket, parsley leaves or soft salad greens - Salt and black pepper For the rye crunch: - 1 thick slice rye bread, torn into small crumbs - 1 tsp olive oil - Pinch of salt - Black pepper For the grapefruit dill yogurt: - 170 g / 2/3 cup thick Greek yogurt - 1 tsp grapefruit zest - 1 tbsp grapefruit juice - 1 tbsp chopped dill - 1 tsp lemon juice - 1 small pinch grated garlic - 1 tsp olive oil - Salt and black pepper Method: 1. Char the endive. Heat a wide ovenproof pan over medium-high heat. Toss the endive quarters with 1 tablespoon olive oil, salt and pepper. Place them cut-side down and cook for 2-3 minutes, until deeply browned in patches. 2. Roast until tender. Turn the endive, drizzle with the maple or honey, then roast at 210C / 410F for 10-12 minutes. The leaves should be tender at the base with caramelized edges, not collapsed into mush. 3. Warm the beans. In a small pan, warm 1 tablespoon olive oil with the grated garlic for 20 seconds. Add the borlotti beans, reserved bean liquid, lemon zest, lemon juice, Dijon, salt and pepper. Simmer gently for 3-4 minutes, crushing a few beans so the mixture turns glossy and creamy. 4. Make the rye crunch. Toss torn rye crumbs with olive oil, salt and black pepper. Toast in a dry pan for 3-5 minutes, stirring often, until crisp and dark golden. Tip onto a plate so they stay crunchy. 5. Stir the yogurt. Mix Greek yogurt with grapefruit zest, grapefruit juice, dill, lemon juice, a tiny pinch of garlic, olive oil, salt and pepper. Taste it: it should be cold, tangy and herbaceous. Add a little more grapefruit juice if the endive tastes very bitter. 6. Build the bowls. Spoon the warm beans into shallow bowls. Add charred endive, grapefruit segments and salad greens. Dollop over the grapefruit dill yogurt, then finish with rye crumbs, extra dill, black pepper and a thin drizzle of olive oil. 🍽️ Serving and storage: - Serve while the endive and beans are warm and the yogurt is cold. - Add a boiled egg, grilled halloumi or extra beans if you want a bigger meal. - Store beans and endive together for up to 2 days, but keep the yogurt, grapefruit and crumbs separate. - Reheat the beans and endive gently; refresh the bowl with cold yogurt and crisp crumbs just before eating. Save this for the nights when you want something colourful, bitter-bright and properly satisfying. 🌿