CookEat Recipe
Grilled Chicory and Potato with Mustard
Grilled chicory, roasted potato and asparagus are folded with mustard yogurt. Parsley, a light scattering of toasted breadcrumbs and baked filo crisps finish the small plates.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and dice the potato into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender. Trim the asparagus and cut into short lengths; add to the tray for its last 6–8 minutes.
Step 2
Wash and halve the chicory lengthways. Brush with 1/2 tablespoon olive oil and grill on a hot grill pan for 3–4 minutes per side until softened, then cut small.
Step 3
Lower the oven to 180°C. Brush thawed filo with 1/2 tablespoon olive oil, stack in three layers and cut into rectangles. Bake on a lined tray for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Toast the breadcrumbs in the remaining tablespoon oil over medium heat for 3–5 minutes until golden. Wash and chop the parsley. Mix the mustard into the yogurt, then fold with the vegetables off the heat. Divide into eight small portions, scatter with parsley and the breadcrumbs and serve with the filo crisps.
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