Stuffed Chicory


2 heads chicory   1. Wash the chicory and wipe it dry. Remove any damaged outer leaves and trim the root end.
3 tablespoons lemon juice       Using a sharp knife, cut a small wedge out of the bitter root end and discard.
2 large beef tomatoes   2. Halve the chicory heads lengthways and sprinkle them with a little lemon juice.
1 large seedless mandarin   3. Peel and quarter the tomatoes. Remove the seeds, then dice the flesh. Carefully peel the
5 stuffed green olives       mandarin and divide it into segments.
1 teaspoon maple syrup   4. Slice the olives. Mix the remaining lemon juice with the seasoning, maple syrup and oil,
3 tablespoons oil       then mix these ingredients with the diced tomato, mandarin segments and sliced olives.
salt and freshly milled black pepper   5. Cover the bowl and leave to stand for 10 minutes before transferring the sauce to the chicory
        halves and serving. Serves 4.
    6. Serve with: white toast and chilled butter.