Chicory salad with white beans
Ingredients
for 2 people
| ½ tbsp | olive oil |
| 2 tbsp | breadcrumbs |
| 1 | garlic clove, squeezed |
| ¼ tsp | salt |
| 1 ½ tbsp | tahini (sesame paste) |
| 2 tbsp | lemon juice |
| 1 tbsp | water |
| 1 tsp | sugar |
| ¼ tsp | salt |
| a little | pepper |
| 250 g | chicory, cut into wedges |
| ½ tin | white beans (approx. 120 g), rinsed, drained |
| 40 g | Parmesan, coarsely grated |
How it's done
Breadcrumbs
Heat the oil in a non-stick frying pan. Reduce the heat, add the breadcrumbs and garlic, toast for approx. 4 mins. while stirring, season with salt. Remove, allow to cool slightly.
Salad
In a bowl, mix the tahini with all the other ingredients up to and including the pepper. Add the chicory, mix, serve on a platter.
Crumble
Add the beans to the breadcrumbs, mix, spread on top of the chicory. Sprinkle with parmesan.
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