Michelle's Freefrom Chicory with Green Beans and Mozarella

Corn, egg, gluten, lactose, nightshade, nut, peanut, sesame, soya & wheat free

A really simple little dish to serve either for lunch or as a starter. To get the proper flavour (and be cow's milk free) make sure that you buy buffalo milk mozzarella or bocconcini.

Amounts are per person

IngredientsChicry with bocconicini

  • a handful of fine grean beans, topped and tailed
  • 4–6 leaves or pink chicory
  • 2–3 slices of mozzarella or 2–3 bocconcini
  • 1–2 tbsp good olive oil
  • squeeze lemon juice
  • sea salt and freshly ground black pepper
  • 2–3 large leaves basil, chopped


  1. Steam the green beans for 5–6 minutes or until they are nearly cooked but still have a little crunch.
  2. Lay the chicory out on a plate with the beans and arrange the mozzarella beside them.
  3. Drizzle over a little olive oil and lemon juice and sprinkle with a little salt.
  4. Grate over the black pepper and scatter over the chopped basil leaves – and eat!

Per person:

265 Calories
12g Protein
24g Fat ( 10g Sat fat, 11g mono, 1.5g poly)
2g Carbohydrate of which 1g Sugar
1g Fibre, 238mg Sodium, 0.6g salt
237mg Calcium

Good Source: Calcium

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