Snacks & salads

Chicory salad

Preparation time: approx. 30 minutes

Per portion approx. 305 kcal / 1281 kJ

6 g P, 11 g F, 44 g CH

Serves 4

2 heads of chicory

400 g green grapes

1 mango

½ honeydew melon

100 g dried dates

250 ml buttermilk

5 tbsp grappa

2 tbsp double cream

3 tbsp mango juice

lemon pepper

pinch each of ground cardamom and ground cloves

50 g chopped pecan nuts

untreated edible flowers to garnish

1 Wash, dry and halve the chicory. Remove out the bitter stalk, and cut the leaves into strips. Wash and dry the grapes, then halve and scoop out the seeds.

2 Peel and halve the mango and cut the flesh away from the stone in strips. Deseed the melon and scoop out the flesh with a melon baller. Cut the core out of the dates and slice.

3 Combine the fruit and chicory in a bowl. Stir together the buttermilk, grappa, double cream and mango juice and season. Pour over the salad and garnish with the pecan nuts to serve.