Stuffed Endive with Potato Waffle and Bresc Smoked Garlic Hummus

Ingredients

6 heads of endive
10 merguez sausages
10 slices of bacon
10 potato waffles
500 g plain hummus
50 g Bresc roasted garlic purée
Cress (for garnish)

Preparation method

Carefully separate the leaves from the endive, using three firm leaves per portion. Fill each with spicy merguez sausage meat and wrap them in streaky bacon. Roast in the oven until golden brown and fully cooked. Meanwhile, mix the plain hummus with Bresc smoked garlic purée to create a smooth, smoky spread. Serve each portion with a warm potato waffle and a generous spoonful of garlic hummus. Place the stuffed endive next to the hummus and garnish with fresh cress.

Stuffed Endive with Potato Waffle and Bresc roasted Garlic Hummus