6 small endives (about 300 grams total), tough ends cut off, halved (lengthways so you have 12 matching, long endive halves)
1 cup cooked and drained cannellini beans
1 red onion, roughly chopped
⅓ cup roughly chopped walnuts
¼ cup roughly chopped almonds
3 Tbsp olive oil
Salt and pepper
6 cups arugula
2 cups shredded lettuce (any variety you have)
Dressing
Juice of 1 lemon
2 Tbsp olive oil
1
Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper
2
Spread the endive halves, beans, onions, walnuts and almonds onto the tray, drizzle with olive oil and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 25 minutes or until the endive halves are tender and beginning to turn golden, leave to cool until warm
4
Toss the arugula and lettuce through the warm, roasted veggies (just toss them in the tray)
5
Drizzle the lemon juice and olive oil over the salad before serving straight from the tray
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories360
% Daily Value *
Total Fat28.4g37%
Total Carbohydrate21.6g8%
Protein9.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
6 small endives (about 300 grams total), tough ends cut off, halved (lengthways so you have 12 matching, long endive halves)
1 cup cooked and drained cannellini beans
1 red onion, roughly chopped
⅓ cup roughly chopped walnuts
¼ cup roughly chopped almonds
3 Tbsp olive oil
Salt and pepper
6 cups arugula
2 cups shredded lettuce (any variety you have)
Dressing
Juice of 1 lemon
2 Tbsp olive oil
Directions
1
Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper
2
Spread the endive halves, beans, onions, walnuts and almonds onto the tray, drizzle with olive oil and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 25 minutes or until the endive halves are tender and beginning to turn golden, leave to cool until warm
4
Toss the arugula and lettuce through the warm, roasted veggies (just toss them in the tray)
5
Drizzle the lemon juice and olive oil over the salad before serving straight from the tray
