Stuffed Chicory
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
Instructions
- 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.
- Halve the chicory heads lengthways and sprinkle them with a little lemon juice.
- Peel and quarter the tomatoes. Remove the seeds, then dice the flesh. Carefully peel the mandarin and divide it into seg-
- ments.
- 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.
- Cover the bowl and leave to stand for 10 minutes before transferring the sauce to the chicory halves and serving. Serves 4
- Serve with: white toast and chilled butter.
Calories: 168 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 12g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 131 mg
Potassium: 906 mg
Fiber: 8 g
Sugar: 6 g
Vitamin A: 5558 IU
Vitamin C: 33 mg
Calcium: 136 mg
Iron: 2 mg