Courgettes & chicory with black olive dressing
Gordon Ramsay produces another great vegetable side dish
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in 20 mins
Super healthy
- 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.
- 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.
- 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
Gordon's Secrets of success
If using larger vegetables, cook them first and finish off on the grill
Gordon's Secrets of success
Gives a really good charred flavour to food
Per serving
244 kcalories, protein 2g, carbohydrate 6g, fat 24 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0.23 g
Recipe from Good Food magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/2527/
http://www.bbcgoodfood.com/recipes/2527/
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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
Ready in 20 mins
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, sugar 1g, salt 0.23 g
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23 February 2008
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