Roast chicory 

45 min.
working time

Ingredients for 2 servings

2 chicory heads
¼ red kuri squash
2 tbsp squash seeds
30 g feta
Lemon thyme
Sea salt
BIO PLANÈTE Olive Oil Medium Fruity
BIO PLANÈTE O'range & Balsamic 2-part-dressing 

Wash the chicory heads and cut in half lengthways. Brush the cut sides with olive oil and then fry in a (grill) pan.

 Cut the squash into small cubes. Fry in a pan with 1 tbsp olive oil until golden brown. Cut the feta into pieces. If you like, you can toast the squash seeds in a pan without oil. Arrange the chicory halves on a plate with the cut sides facing upwards. Scatter the roasted squash pieces, squash seeds and feta on top. Sprinkle with a little sea salt and fresh lemon thyme. Top off the dish with O'range & Balsamic Vinegar.

Tip: If you follow a vegan diet, you can replace the feta with a plant-based alternative or leave it out completely. 

Used Products

O'range & Balsamic – 2-Phase-Dressing


250 ml

Olive Oil Medium Fruity

Olive Oil Extra Virgin

500 ml | 1 L
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