Crispy Potato Flats with Tuna & Chicory Spread

You’ll need:

— 1 potato, thinly sliced

— 30g cheddar, shredded

— 80g tuna, drained

— 1 small spring onion, finely sliced

— 1 chicory, thinly sliced

— 125g Greek yogurt

— 1 tbsp Dijon mustard

— Juice of 1 lemon

— 3 slices jalapeño, chopped

— Fresh rocket (arugula)

— Radishes, thinly sliced

— Salt & pepper

Method:

— Preheat oven to 170°C (340°F).

— Arrange the thinly sliced potato into two squares on a baking sheet, slightly overlapping the slices to form a base.

— Sprinkle shredded cheddar on the potato squares and season with salt and pepper.

— Bake for 10-15 minutes until golden and crispy.

— In the meantime, mix tuna, spring onion, chicory, Greek yogurt, Dijon mustard, lemon juice, jalapeño, salt, and pepper to create the spread.

— Once the potato flats are crispy, spread the tuna mixture generously on top of each flat.

— Finish by topping with fresh rocket and thinly sliced radishes.

ENJOY ♥️