Stuffed Chicory Salad with Beans
A stuffed salad with beans featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small chicory heads
- Salt
- 2 onions
- 400 g pumpkin flesh (e.g., Hokkaido)
- 2 tbsp olive oil
- Pepper
- 2 tbsp freshly chopped parsley
- 1 splash Lemon juice
- 600 g green beans
- 2 sprigs bean herb
Instructions
-
1.
Wash, trim, and halve the chicory lengthwise. Blanch in salted water for about 4 minutes. Cool, drain, slightly hollow out, and place halves on a parchment-lined baking sheet.
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2.
Preheat oven to 180°C (350°F) with fan and top heat.
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3.
Peel and dice the onions. Dice the pumpkin similarly. Sauté onion and pumpkin in 1 tbsp hot oil for 1-2 minutes. Deglaze with a splash of water, season with salt and pepper, and simmer for about 5 minutes. Remove from heat, stir in parsley, lemon juice, salt, and pepper. Fill chicory halves, drizzle with 1–2 tbsp oil, and bake for ~15 minutes until golden brown.
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4.
Wash, trim, and blanch the beans in salted water with bean herb for about 8 minutes. Drain and serve with the stuffed chicory.
- 5.
