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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.