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Roasted chicory with walnut yogurt

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Ingredients for 1 servings:

  • 1 chicory
  • 50 g Greek yogurt
  • 10 g walnut kernels
  • 20 g olive oil plus some orange oil (optional)
  • 20 g oil (MCT oil)
  • Salt and pepper (lemon pepper if desired)
  • Sprouts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

LCHF (Low Carb High Fat)

Quarter the chicory and fry in a pan with half the olive oil until both sides are nicely browned (turning gently!). Meanwhile, mix the yogurt with the MCT oil. Roughly chop the walnuts. Arrange the fried chicory on a plate, season with salt and pepper. Spread the yogurt on top, then add the remaining oil, the walnuts, and the sprouts. Serve warm—the bitterness is less pronounced in warm chicory. Carbohydrates: 5 g Protein: 5 g Fat: 50 g

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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