Stew of endive and rocket

Preheat the oven grill. Cut the potatoes into pieces and cook them in little water with salt in about 20 minutes until done.

Place the wedges in a baking tin. Sprinkle with salt and freshly ground black pepper and brush with 2 tbsp oil. Place the baking tin 15 cm under the grill in the oven and roast the onions for about 15 minutes until done. Change them once or twice.

Drain the potatoes. Pour the milk into the pan and bring the milk to the boil. Remove the pan from the heat and crush the potatoes. Stir the rest of the oil through the mash. Put the pan on a low heat. Spoon part of the endive and rocket salad through the mash and let everything heat up well. Season with salt and pepper. Put the stew in a bowl and put the roasted onions on it. Sprinkle the cheese over it.