for 4 person

2 tbsp	mayonnaise
3 tbsp	plain yoghurt
½ tbsp	lemon juice
¼ tsp	salt
a little	pepper
2	chicory, whole leaves
140 g	pomegranate seeds
100 g	Pecorino romano, cut into cubes
50 g	hazelnut, roasted, coarsely chopped
3 sprig	dill, roughly chopped

How it's done

Combine the mayonnaise, yoghurt and lemon juice, season. Drizzle the dressing into the wells of the chicory leaves. Mix the pomegranate seeds, cheese, nuts and dill, scatter on top.

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