Endive halved and charred until the edges caramelise, paired with sharp blue cheese and a balsamic drizzle. The bitterness of the endive and the richness of the cheese balance perfectly.
smokeandsoil.com/recipes/charred-endive-with-blue-cheese
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Endive, with its crisp, slightly bitter leaves, holds up well to direct fire, softening just enough while picking up those smoky, caramelised notes that only a hot grill can provide.
Paired with a sharp, creamy blue cheese, the contrast becomes the defining feature of the dish. The cheese’s richness cuts through the charred bitterness, while a simple dressing of olive oil and vinegar brightens the whole thing. This recipe is about respecting the ingredient’s natural qualities and using fire to coax out depth without overpowering.
The technique calls for a two-zone setup on the BBQ, allowing you to sear the endive quickly over direct heat before moving it to indirect for a gentle finish. It’s a disciplined approach that showcases the BBQ as a versatile tool — not just for meat, but for seasonal, clean, whole-food cooking that fits into everyday life. This is straightforward cooking with intention, where balance and simplicity matter.
Ingredients
Stilton or Dorset Blue Vinny), crumbled
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
400
kcal
28g
protein
6g
carbs
26g
fat
Values are estimates and vary with portion size and preparation.
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Fuel and Fire Setup
Use a chimney starter to light a full load of Weber briquettes. Once fully ashed over, distribute them to create a two-zone fire: a high-heat direct zone and a cooler indirect zone on the Weber Master-Touch. Place the cooking grate and close the lid, ensuring the top and bottom vents are fully open. Target a grate temperature of 200°C (400°F) over the direct zone.
Prepare the Endive
Trim the very base of the endive heads and slice them lengthwise through the core. This ensures the leaves remain intact during cooking. Brush the cut sides lightly with olive oil and season generously with flaky sea salt and freshly ground black pepper.
Char the Chicory
Place the endive halves, cut-side down, directly over the high-heat briquettes. Close the lid. Allow to char for 3-4 minutes without moving. The goal is a deep, dark caramelization, not simply browning. Lift the lid and use tongs to check the char. Once a deep brown-black crust has formed, flip the endive halves.
Melt the Cheese
After flipping, immediately move the endive to the indirect heat zone. Distribute the crumbled blue cheese evenly over the charred, cut side of each endive half. Close the lid and allow to cook for a further 4-5 minutes. The indirect heat will gently warm the endive through and melt the cheese until it is soft and just beginning to bubble.
Finish and Serve
Remove the endive from the grill. If using, drizzle with a small amount of balsamic vinegar to introduce a sharp acidity that cuts through the richness of the cheese. Serve immediately as a robust side dish.
Finish and Serve
Remove the endive from the grill. If using, drizzle with a small amount of balsamic vinegar to introduce a sharp acidity that cuts through the richness of the cheese. Serve immediately as a robust side dish.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
400
kcal
28g
protein
6g
carbs
26g
fat
accessory
A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.
Written by
L Field
