- 2 large heads of chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 1 carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 175g tub houmous
- 16-18 black olives, preferably pitted
Up to 2 hrs ahead, separate the chicory into boat-shaped leaves and trim the ends so that they are all roughly the same size. You will probably get about eight or nine decent-sized leaves from each head of chicory. As the leaves get closer to the heart of the chicory, they will be too small to use for canapés, so save them to add to wintry salads.
Peel the carrot, then keep peeling off strips until you have as many as the number of chicory leaves.
Drop spoonfuls of houmous onto the chicory, then add a carrot curl and an olive to each. They’ll keep in the fridge for about 2 hours.
Red pepper & houmous bites
Make as above, using 2 heads red chicory. Top with 175g tub roasted red pepper houmous, then scatter with chopped toasted pecans - you will need about 20. Dust lightly with paprika to serve - don't go mad, as it's quite peppery.