for 4 person

Chicory

1 tbsp	honey
2 litre	salted water, boiling
750 g	chicory, cut in half lengthwise or into quarters

To bread the chicory

50 g	white flour
80 g	panko breadcrumbs or regular breadcrumbs
60 g	grated Parmesan
1	organic lemon, use a little grated zest
2	eggs

To fry

	clarified butter
¼ tsp	sea salt

Dip

250 g	half-fat quark
30 g	pumpkin seeds, coarsely chopped
20 g	grated Parmesan
1 bunch	chives, finely chopped
	salt and pepper to taste

How it's done

Chicory

Dissolve the honey in boiling salted water. Blanch the chicory in batches for approx. 1 min., remove with a slotted spoon, drain well and place on a clean tea towel, pat dry.

To bread the chicory

Empty the flour into a shallow dish. Mix the breadcrumbs, cheese and lemon zest, transfer to a shallow dish. Beat the eggs in a deep dish. Toss the chicory in the flour in batches, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.

To fry

Preheat the oven to 90°C. Heat a little clarified butter in a non-stick frying pan. Fry the breaded chicory in batches for approx. 5 mins. all over, season with salt, keep warm in the oven.

Dip

Combine the quark, pumpkin seeds, cheese and chives, season. Serve the breaded chicory with the dip.

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