Chicory blossom

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the carrot. Wash the dill, dab dry and chop finely. Season yoghurt with vinegar, salt, pepper and 1 pinch of sugar. Stir in dill and half of the carrot cubes.

2. 2

   Clean and wash the chicory, remove larger leaves, cut the rest into strips. Cut cucumber into pieces of about 5 cm length. Quarter them and cut them very thin. Put every second cut slice inside.

3. 3

   Arrange chicory leaves and cucumber fans on flat plates. Place chicory strips in the middle. Fill with carrot-yoghurt sauce. Sprinkle with remaining carrot cubes.