Courgettes & chicory with black olive dressing

Courgettes & chicory with black olive dressing

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(5 ratings)

Ready in 20 mins

More effort

Serves 4 - 6
Gordon Ramsay produces another great vegetable side dish

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal244
  • fat24g
  • saturates3g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.23g
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Ingredients

  • 2 large courgette, ideally 1 yellow, 1 green
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 heads chicory
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

For the sauce

  • about 2 tbsp black olive paste or tapenade
  • ½ lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1-2 tbsp red wine vinegar
  • 3-4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • olives (try Kalamata) and capers, to serve
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

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.

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Comments (6)

lizleicester's picture
3.75

A bit over exciting to cook on the griddle (lots of smoke and some flames!), but the result was good and looked lovely.

shazan22's picture

Grat recipe, good way too go.

brianaw's picture
5

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
5

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
5

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

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