Endive, Oat Butter & Yogurt
Endive, Oat Butter & Yogurt is a very delicious dish that definitely stands out! It can be served as an entrée salad or as an appetizer for whenever you have friends coming over.
It is very elegant, and pairs nicely not only with grilled meats and other vegetables, but also with various cocktails such as gin & tonic and lemon spritzer.
Oat butter is a perfect replacement for peanut butter to anyone who's allergic.
This dish is kind of a tribute to Belgium, where I live now, as Belgians love eating endives!
Preheat the oven to 180 °C
Spread 2 cups of rolled oats onto a baking tray
Bake the oats at 180 °C for 6-10m until lightly browned
Cool the oats to room temperature and transfer them to a tall container. Add ½ tsp of salt
Add the juice of ½ of a lime, 100 ml of sunflower oil, and 1 tbsp of honey
Use a hand blender to blend everything together until smooth. Add more sunflower oil if necessary
Add 2 tbsp of water for a lighter consistency, if desired. Blend everything together until homogeneous
Add 1 tbsp of molasses and mix it. The oat butter is ready
Add 1 cup of plain yogurt and the zest of 1 lemon to a bowl
Add the zest of 1 lime
Season with salt to taste
Squeeze the juice out of ½ lime
Mix until everything is combined. The lemon yogurt is ready
Remove the stem and separate the leaves of 1 endive
Place the Oat Butter in a piping bag. Pipe some of it inside all the endive leaves
Arrange the leaves side by side on a serving plate, and drizzle them with the Lemon Yogurt
Sprinkle sumac to taste on top and garnish with ripped mint leaves
Add lemon zest to taste. The endive, oat butter & yogurt is ready
Enjoy! This is definitely a flavor-bomb dish!
Yield 4 people
Rolled Oat2 cups
Sunflower Oil100 g
Plain Yogurt1 cup