Chicory with ham cheese tomato salsa

Halve the shrubs of chicory and brush them thinly with lemon juice and some olive oil. Put half of the bushes on the cutting edge in a hot grill pan and toast them for 3-4 minutes until nice brown stripes appear. Turn the shrubs and rack for 3-4 minutes until they are al dente. Put the roasted shrubs in a deep plate and keep them warm in the oven or under aluminum foil. Meanwhile, roast the other shrubs in the same way.

Cut the tomatoes in between and remove the seeds. Cut the flesh into small cubes of 5 mm. Also cut the cheese into cubes and the ham into squares of 5 mm. Spoon the tomato cubes with parsley, lemon juice, olive oil, ham, cheese, salt and freshly ground black pepper in a bowl.

Put 3 shavings of chicory on a plate and spoon the cheese-ham tomato salsa over it. Delicious with mashed potatoes.