Courgettes & chicory with black olive dressing
- Preparation and cooking time
- Total time
- Ready in 20 mins
- More effort
- Serves 4 - 6
Skip to ingredients
- 2large courgettesideally 1 yellow, 1 green
- 4 tbsp olive oil
- 2heads chicory
- 1 tsp sugar
For the sauce
- about 2 tbsp black olivepaste or tapenade
- ½ lemonjuice only
- 1-2 tbsp red wine vinegar
- 3-4 tbsp olive oil
- olives(try Kalamata) and capers, to serve
Nutrition: per serving
- kcal244
- fat24g
- saturates3g
- carbs6g
- sugars1g
- fibre1g
- protein2g
- salt0.23glow
Method
step 1
Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil. Halve the chicory. Season with salt, pepper and sugar and toss with the remaining oil.
step 2
Heat a griddle until very hot, then lay on the vegetables in a single layer. Cook for up to 10 mins, turning as necessary until just tender. Remove to a large serving plate.
step 3
Mix the olive paste with the lemon juice, vinegar and olive oil (you don’t need to season). Trickle over the vegetables and scatter with olives and capers to serve. This tastes great served with pork chops.
