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Add a photoServings: 4
Ingredients
- 250 gm Potatoes, washed and cut into 8 equal wedges (8oz)
- 1 x 160 gram pac chicory heads, halved and cored
- 1 Tbsp. Extra virgin olive oil
- 50 gm Walnuts, roughly minced (2oz)
- 1 Tbsp. Walnut oil
- 2 x Oranges, peeled and pared into segments Salt and freshly grnd black pepper
- 1 sm Pack mixed salad leaves
Directions
- Place the potato wedges in cool water, bring to the boil and simmer for 10-15 min.
- Preheat a grill to a moderate heat.
- Brush the chicory with some of the extra virgin olive oil then place in a large shallow heatproof dish and grill for 3 min on each side.
- Drain the potatoes and brush with the remaining extra virgin olive oil and add in to the chicory dish.
- Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 min, turning halfway.
- Add in the orange segments and season.
- Place salad leaves on a serving plate and top with the potato and orange mix. Serve immediately.
- NOTES : A tasty, alternative style, hot salad combining potatoes, chicory and orange.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 91 | 58% |
| Total Fat 10.55g | 13% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 317mg | 9% |
| Total Carbs 14.7g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.51g | 0% |
| Protein 2.26g | 4% |
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