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Chicory scoops


Fantastic vegetarian recipe, perfect for party season courtesy of Waitrose.

Preparation time:15 minutes
Cooking time:10 minutes
Makes: 16


25g trimmed kale, finely shredded leaves
50g blanched hazelnuts, toasted
1 pink grapefruit, peeled and segmented
½ Perfectly Ripe Avocado, peeled and stoned
16 individual chicory leaves (from about
2 large heads of chicory – 1 white, 1 red)

For the dressing:

2 tbsp extra virgin olive oil
1 tsp white wine vinegar
¼ x 20g pack tarragon, leaves only, finely chopped
1 tsp Dijon mustard


  • Plunge the shredded kale leaves into a pan of boiling water, return to the boil and cook for 30 seconds. Drain and plunge into cold water, then drain and dry on kitchen paper.
  • Roughly break up the nuts in a pestle and mortar. Cut the grapefruit and avocado into small cubes and place in a bowl with the kale and nuts.
  • Place all the dressing ingredients into a bowl, season and whisk to combine. Spoon a little salad into each chicory leaf and arrange on a serving plate.

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