for 4 person

Caramelized chicory

2 tbsp	sugar
½ tbsp	water
3 tbsp	apple vinegar
¼ tsp	salt
a little	pepper
2 tbsp	butter
1	red chicory, cut into eighths

Lemon relish

2 tbsp	olive oil
1 tbsp	cane sugar
1 tsp	turmeric
a little	chilli flakes
1	organic lemon, with skin, in cubes
2 pinch	salt

Quinoa

100 g	quinoa
2 dl	water
¼ tsp	salt
50 g	pistachios, roughly chopped
½ tbsp	Fine Food Masala

How it's done

Caramelized chicory

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the vinegar, bring to the boil, season. Add the butter, melt in the pan on a low heat, shaking the pan occasionally. Add the chicory, fry for approx. 2 mins. on each side.

Lemon relish

Heat the oil in a pan. Add the cane sugar, turmeric and chilli flakes, toast for approx. 1 min. Add the lemon and salt, stir fry for approx. 2 mins., allow to cool a little.

Quinoa

Brown the quinoa in a hot pan for approx. 2 mins., stirring constantly, add the water and salt. Cover and simmer over a low heat for approx. 15 mins., drain well. Add the pistachios and masala, mix. Serve the quinoa with the chicory and lemon relish.

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