Mustard and honey baked chicory
This mustard and honey baked chicory is a lovely side dish, which goes really well with roasted chicken, ham or lamb. You can cook it on the lower shelf in the oven while roasting your meat. when. Alternatively serve it with grilled/baked fish.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the chicory heads in half (lengthwise).
- In a small bowl, whisk the oil, honey, mustard, thyme leaves and lemon juice. Season with salt and pepper.
- Put the chicory halves in the tin, facing upwards. Using a silicon brush, coat the chicory with the dressing – all around and between the leaves.
- Roast for 25-30 minutes, until tender and lightly charred.
- Serve warm or at room temperature, with a squeeze of lemon juice and parsley leaves scattered on top.