WEDNESDAY

ROAST CHICORY WITH ALMONDS, APPLE AND BLUE CHEESE

THIS crunchy salad is bursting with delicious ingredients that not only taste amazing but also give the microbiome in your gut a healthy boost.

SERVES 2

2 heads chicory (about 180g each)

2 tbsp olive oil, plus extra for greasing 25g flaked almonds 2 handfuls mixed salad leaves (about 40g)

1 small red-skinned apple, quartered, cored and thinly sliced (90g prepped weight)

½ small lemon FOR THE DRESSING:

50g soft blue cheese, such as Roquefort

4 tbsp full-fat live Greek yoghurt

PREHEAT the oven to 200c/fan 180c/gas 6. Lightly oil a small baking tray. Trim the chicory and cut in half from root to tip. Place cut-side

down in the dish, drizzle over half the oil and bake for 15 minutes. Turn the chicory over and scatter with the flaked almonds. Return to the oven for a further 8-10 minutes, or until the chicory is tender and the almonds are toasted and light brown. To make the blue cheese dressing, place the cheese and yoghurt in a bowl with 3 tablespoons of cold water and mash thoroughly with a fork until smooth. Divide the baked chicory and almonds between two plates. Toss the mixed leaves lightly along with the remaining oil and place them alongside the chicory with the sliced apple. Drizzle everything with the blue cheese dressing, squeeze over the lemon juice and serve immediately.

COOK’S TIP : You can use ½ a small, white cabbage instead of chicory. Cut it into quarters lengthways and roast. Continue with the rest of the recipe, as above.