Griddled chicory with figs & bitter leaves
Also know as endives, chicory is the perfect leaf to spruce up a salad
Leafy salsa verde with yogurt
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4 - 6
Skip to ingredients
- ½ small pack flat-leaf parsley
- ½ small pack basilplus a few extra leaves to serve
- ½ small pack mint
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 250g-300g Greek yogurtor labneh
To serve
- radishesfennel and chicory
Nutrition: per serving
- kcal136
- fat12g
- saturates4g
- carbs3g
- sugars2g
- fibre0g
- protein3g
- salt0g
Method
step 1
Whizz everything, except the yogurt, in a food processor or using a stick blender until it’s the consistency of fresh pesto.
step 2
Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.
