Chicory salad with masala dressing
Salad of chicory, flaky apple, banana and smoked chicken with a dressing of crème fraîche, lime and tandoori masala herbs; served with baked potato wedges.
Heat the oil in a large frying pan and fry the potato wedges for 15 minutes on medium heat. Change regularly.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core and cut the praise into strips.
Cut the apple (s) in quarters, remove the core and cut the unpeeled flesh into segments. Cut the banana into slices.
Heat a frying pan without oil or butter and toast the tandoori masala on a medium heat for 1 min. Remove the pan from the heat and allow to cool.
Clean the lime. Grate the green skin and squeeze out the fruit.
Mix the lime zest, juice and tandoori masala through the crème fraîche and season with salt and pepper.
Mix the chicory, apple, banana and smoked chicken with the dressing. Serve with the potato wedges.
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