Courgettes & chicory with black olive dressing

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Gordon Ramsay

2 ratings

Recipe by Gordon Ramsay

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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.
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.
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.

Gordon's Secrets of success

Make sure the vegetables are covered with oil to protect them while they grill

Per serving

244 kcalories, protein 2g, carbohydrate 6g, fat 24 g, saturated fat 3g, fibre 1g, salt 0.23 g

Latest comments and suggestions

• Ava

  23 February 2008

  Ava rated and commented on this recipe

  

  Great side dish! Full of flavours and they all work so well together. I cooked the chicory just two minutes.

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• escorchio

  12 May 2009

  escorchio rated and commented on this recipe

  

  Can't believe how easy, and incredibly tasty this was. Perfect with pork, but I'll try it with a chunky fish like monkfish another time

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• Vivisabor

  14 July 2009

  Vivisabor commented on this recipe

  Very easy, healthy and delicious. An excellent new way to prepare the courgettes. It was my side dish for pork chops, but I am sure it will work fine with anything else

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Ingredients

• 2 large courgettes , ideally 1 yellow, 1 green
• 4 tbsp olive oil
• 2 heads chicory
• 1 tsp sugar

FOR THE SAUCE

• about 2 tbsp black olive paste or tapenade
• ½ lemon , juice only
• 1-2 tbsp red wine vinegar
• 3-4 tbsp olive oil
• olives (try Kalamata) and capers, to serve

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Super healthy

Ingredients

• 2 large courgettes , ideally 1 yellow, 1 green
• 4 tbsp olive oil
• 2 heads chicory
• 1 tsp sugar

FOR THE SAUCE

• about 2 tbsp black olive paste or tapenade
• ½ lemon , juice only
• 1-2 tbsp red wine vinegar
• 3-4 tbsp olive oil
• olives (try Kalamata) and capers, to serve

Per serving

244 kcalories, protein 2g, carbohydrate 6g, fat 24 g, saturated fat 3g, fibre 1g, salt 0.23 g

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