Preparation time30 Minutes
Cooking time90 Minutes
1Heat the water bath to 75 degrees
2Lightly oil the carrots, fennel, sweetcorn and courgette. Season with salt and pepper. Divide between two bags and vacuum seal with the rosemary and oregano. Cook for 90 minutes at 75 degrees.
3Clean the red and frisée lettuce. Rinse thoroughly under cold water. Leave the salad to drain in a kitchen sieve.
4Halve the chicory. Remove the stalk and cut into rough pieces.
5Halve the tomatoes. Oil lightly. Season with salt and pepper and grill on a closed hot grill for a few minutes.
6Remove the tomatoes from the grill and chop finely. Transfer to a mixing bowl and mix with the olive oil and cider vinegar. Finely chop the chives and add to the dressing. Season with salt and pepper.
7Remove the vegetables from the bags. Pat dry with paper towel and oil lightly. Grill on an indirect heat until the vegetables start to colour.
8Marinade the lettuce with the dressing and arrange with the grilled vegetables.
9Garnish with the pomegranate seeds.