Grilled Endive in Curried Yogurt Marinade
A delicious, easy and healthy way to add Belgian endive to your repertoire.
Servings 6
Calories 106kcal
Ingredients
- 6 heads Belgian endive
- 125 ml yoghurt (plain fat-free. 1/2 cup / 4 oz)
- 1 teaspoon garlic powder 2 cloves minced garlic)
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt (or salt sub)
- 1/2 teaspoon ground black pepper
- 3 tablespoons lemon juice
Instructions
- Wash then halve the endives lengthwise through the root end, set aside.
- Mix all the rest of the ingredients. If desired, thin with more lemon juice. (How much thinning needed depends on how thick the yoghurt was that you used.)
- Either toss the endive halves in the marinade (a clean pair of hands works best) or brush them all over with it.
- Cover and let marinate refrigerated for at least 30 minutes, but up to a day ahead is fine.
- Cook for 10 minutes (see note below).
- Serve hot or warm.
Notes
PADDLE-TYPE: If cooking in the paddle-type bowl of a hot air fryer, heat in it 1 teaspoon oil for 1 minute, then add the prepared endive halves and cook for 10 minutes (yes, with the paddle in.)
BASKET-TYPE: If cooking in a basket type air fryer, or an Actifry™ snack basket, spray the basket and cook for 10 minutes. It doesn't matter what side is up or down.
ACTIFRY 2 IN 1: If cooking on the grill pan of a 2 in 1 Actifry™, spray the pan and cook for 10 minutes. It doesn't matter what side is up or down.
Instead of the garlic powder, you can use 2 fresh cloves of garlic, minced.
Instead of the lemon juice, you use water or vinegar.
Instead of the curry powder mix, you can put together your own curry mix.
Nutrition
Serving: 2g | Calories: 106kcal | Protein: 7.7g | Fat: 1.3g