Quick and easy light lunch
Easy plant based light salad, switching traditional feta cheese for a plant version. Reduce quantities for less portions, 1 fig per portion, 35g cheese approx.
Ingredients
- 200g of quick pickled red chicory (sprinkle with 2 tsp sugar, ½ tsp salt, 4 tbsp. Cider vinegar then gently massage into the chicory leaves for a few minutes This can be done 30 minutes before)
- 6 x ripe figs cut into quarters and lightly grilled for a couple of minutes to soften
- 200g plant Greek-style feta cheese crumbled
- Maple syrup for drizzling
- Crusty sourdough bread
Directions
1.Toast six slices of sourdough on a griddle pan, pile on the chicory leaves, grilled figs and crumble feta evenly among each toast, drizzle with little of the maple just before serving.
Serve on individual plates.
Prepping chicory tip, trim off the bottom, then remove any limp outer leaves. Then, depending on
how you want to use it, either leave whole, separate the leaves, or slice lengthways into halves or
quarters.
how you want to use it, either leave whole, separate the leaves, or slice lengthways into halves or
quarters.
Red chicory
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