Chicory Stuffed with Ratatouille

Hollow out chicory with the help of a spoon.

Chop shallot, sauté in butter. Cut bell bell pepper and zucchini into cubes and sauté with the shallot. Season with salt, pepper and thyme and let cool.

Fill the cooled vegetable mixture into the chicory, drizzle with olive oil and braise in the oven at 160 °C for 15 minutes.

Peel the cucumber, cut in half lengthwise, remove the seeds and cut into thin slices.

Season with salt in a bowl, let stand for about 30 minutes, drain the liquid. Season the cucumber with the crushed garlic, salt, pepper and yogurt.

Arrange the stuffed chicory decoratively on the cucumber slices and serve with chervil or dill.

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