Baked Chicory, Sardine and Lentil Salad
This Baked Chicory, Sardine and Lentil Salad is a light yet satisfying dish that’s packed with protein, fibre and calcium—perfect for a healthy lunch or dinner. The warm, caramelised chicory pairs beautifully with earthy lentils, tangy balsamic beets and the rich flavour of sardines. Serve it with a slice of sourdough or gluten-free flatbread for a wholesome, Mediterranean-inspired meal that’s both nutritious and delicious.
Ingredients
Method
- Preheat the oven to 180°C (350°F) or set the air fryer to the same temperature.
- Cut the chicory heads in half lengthways.
- Place them in a baking tray and brush with half of the olive oil and balsamic vinegar.
- Roast or air fry for 10–15 minutes, until tender and lightly caramelised.
- In a mixing bowl, combine the lentils with the remaining olive oil and balsamic vinegar.
- Season to taste with salt and pepper.
- Cut the beetroots into small pieces and halve the cherry tomatoes.
- Mix them into the lentil salad.
- (Optional: Add a finely minced clove of garlic for extra flavour.)
- Arrange the baked chicory halves on a serving plate.
- Spoon over the lentil and vegetable mixture.
- Top with sardines and scatter over the rocket or watercress.