4 (witloof) endives
½ red pepper
1 lemon
1 tbs (olive) oil
1 clove garlic
2 tbs red pesto
salt
freshly ground black pepper
3 sprigs of fresh basil
Clean the endives. Tear the leaves off.
Cut the pepper into small cubes.
Wash the lemon, grate the zest and squeeze the lemon.
Heat oil in a wok. Add the crushed garlic. Add the endive leaves, pepper, 2 tbs lemon juice, lemon zest and pesto and stir-fry the dish for about 2 m. Bring the dish to taste with salt and pepper.
Garnish with shredded fresh basil leaves.
Cut the pepper into small cubes.
Wash the lemon, grate the zest and squeeze the lemon.
Heat oil in a wok. Add the crushed garlic. Add the endive leaves, pepper, 2 tbs lemon juice, lemon zest and pesto and stir-fry the dish for about 2 m. Bring the dish to taste with salt and pepper.
Garnish with shredded fresh basil leaves.