Roasted stuffed endives

Ingredients

• 4 head Endive, fresh
• 300 g Plum tomatoes, diced
• 1 pcs Onion, diced
• 65 g Walnuts, ground
• 80 g Black olives without seed
• 2 clove Garlic, chopped
• 2 tbsp Thai basil, chopped
• 40 ml Olive oil
• 1/2 tsp Fine sea salt

Method

1. Heat oven to 220C.
2. Discard any bruised endive leaves.
3. Make a slit on each endive, making sure you do not cut through completely, since the filling may fell out.
4. Place the endives in a roasting tray.
5. Heat 1 tablespoon olive oil in a skillet.
6. Add onions and cook for 5 minutes.
7. Add garlic and cook for 30 seconds over medium-high heat.
8. Add the tomatoes and olives and toss to combine.
9. Stir in the walnuts and basil.
10. Stuff the endives with prepared mixture.
11. Drizzle the endives with remaining oil and season with salt.
12. Roast the endives for 50 minutes.
13. Serve warm.