Preparation

Step: 1/6

Drain the salsify and halve if necessary.

Step: 2/6

Wash the chicory, shake dry and cut into strips.

Step: 3/6

Wash the lemon balm, shake dry and finely chop the leaves.

Step: 4/6

Boil the vegetable stock and sambal in a pan. Add the salsify, cover and warm through over a low heat.

Step: 5/6

Mixtogether the vinegar, 1 tbsp water, salt, pepper, maple syrup and hazelnut oil. Toss with the chicory and lemon balm, and arrange on 2 plates.

Step: 6/6

Add the salsify to the chicory salad and garnish with hazelnuts.