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
Serves 4 - 6
Easy
Prep:
no cook
Pack lots of greens like mint, basil and parsley into this light yogurt dip. It's great for sharing platters served with seasonal, crunchy veg for dipping
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.
