Red Chicory with Carrot Hummus
For the stuffing
- 2 tbsp dried cranberries
- 1 tbsp coconut oil
- 1 small white onion, finely diced
- 1 medium Bramley apple, peeled and diced
- 1 clove of garlic, minced
- 4 sage leaves, roughly chopped
- 2 sprigs of rosemary, leaves finely chopped
- 1 tsp fresh thyme leaves, finely chopped
- Zest of ½ an orange
- 1 tsp orange juice
- 1 cup ground almonds
- ½ cup ready roasted chestnuts, roughly chopped
- Sea salt and black pepper to taste
For the hummus
- 3 medium carrots, scrubbed and sliced into quarters lengthways
- 1 clove of garlic
- Juice ½ lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 heaped tsp tahini
- 1 tsp sea salt
- 200g chickpeas, drained and rinsed
- ½ tbsp coconut oil, melted
- 2 tbsp extra virgin olive oil
- 3 red chicory, tough ends cut and disregarded
- 3 dried apricots, finely chopped
- 2 tbsp crushed pistachios
- Firstly prepare the stuffing. Add the dried cranberries to a bowl and cover with boiling water to rehydrate. Set aside whilst you prepare the rest of the stuffing.
- Heat the coconut oil in a saucepan over a low/medium heat. Add the onion and sweat gently until tender.
- Next add the diced apple, minced garlic, sage, rosemary and thyme and stir well to combine. Cook for a further 3-4 minutes until fragrant and the apple is fork tender. Set aside to cool.
- Preheat the oven to 200°C/ 180°C for a fan assisted oven.
- Arrange the carrot batons across a small baking tray and toss in the melted coconut oil. Transfer to the oven for 2 minutes whilst you finish the stuffing.
- Add the cooked apple and onion mixture to a mixing bowl. Drain the cranberries and add to the bowl along with the orange juice and zest, chopped chestnuts, ground almonds, walnuts and a generous pinch of salt and pepper. Stir well to combine.
- Spoon the stuffing mixture into a small oven proof dish and transfer to the oven. Bake alongside the carrots for a further 18-20 minutes until the carrots are tender and the stuffing is golden.
- Once cooked, set the stuffing to one side and keep warm until ready to serve.
- Allow the carrots to cool a little then add to a food processor along with the garlic, lemon juice, cumin, coriander, tahini, salt and chickpeas. Blend to combine.
- Add the olive oil and blend again, adding more if required. Taste and adjust seasonings as needed.
- To serve, separate the leaves of the chicory, reserving any smaller leaves for a salad. Rinse and pat dry. Arrange across a large serving platter.
- Divide the hummus and stuffing mixture evenly between the chicory leaves. Save any leftover hummus for dipping.
- Scatter the chopped dried apricots and crushed pistachios over the carrot hummus stuffed chicory to serve.