Stuffed Chicory recipe
information
120 calories per serving
ingredients
2 heads chicory
3 tablespoons lemon juice
2 large beef tomatoes
1 large seedless mandarin
5 stuffed green olives
salt and freshly milled black pepper
1 teaspoon maple syrup
3 tablespoons oil
3 tablespoons lemon juice
2 large beef tomatoes
1 large seedless mandarin
5 stuffed green olives
salt and freshly milled black pepper
1 teaspoon maple syrup
3 tablespoons oil
method
1. Wash the chicory and wipe it dry. Remove any damaged outer leaves and trim the root end. Using a sharp knife, cut a small wedge out of the bitter root end and discard.
2. Halve the chicory heads lengthways and sprinkle them with a little lemon juice.
3. Peel and quarter the tomatoes. Remove the seeds, then dice the flesh. Carefully peel the mandarin and divide it into seg-
ments.
4. Slice the olives. Beat the remaining lemon juice with the seasoning, maple syrup and oil, then mix these ingredients with the diced tomato, mandarin segments and sliced olives.
5. Cover the bowl and leave to stand for 10 minutes before transferring the sauce to the chicory halves and serving. Serves 4
6. Serve with: white toast and chilled butter.
2. Halve the chicory heads lengthways and sprinkle them with a little lemon juice.
3. Peel and quarter the tomatoes. Remove the seeds, then dice the flesh. Carefully peel the mandarin and divide it into seg-
ments.
4. Slice the olives. Beat the remaining lemon juice with the seasoning, maple syrup and oil, then mix these ingredients with the diced tomato, mandarin segments and sliced olives.
5. Cover the bowl and leave to stand for 10 minutes before transferring the sauce to the chicory halves and serving. Serves 4
6. Serve with: white toast and chilled butter.
serving amount
serves 4
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