Courgettes & chicory with black olive dressing

Courgettes & chicory with black olive dressing

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(4 ratings)

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Cooking time

Ready in 20 mins

Skill level

Moderately easy

Servings

Serves 4 - 6

Gordon Ramsay produces another great vegetable side dish

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
244
protein
2g
carbs
6g
fat
24g
saturates
3g
fibre
1g
sugar
1g
salt
0.23g

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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Method

  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.

Recipe from Good Food magazine, February 2005

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Comments

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shazan22's picture

Grat recipe, good way too go.

brianaw's picture
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Fabulous! My favourite way to serve the glut of courgettes from the allotment!

vivisabor's picture

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

escorchio's picture
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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

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

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