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Courgettes & chicory with black olive dressing

Courgettes & chicory with black olive dressing

A star rating of 4.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • More effort
  • Serves 4 - 6

Gordon Ramsay produces another great vegetable side dish

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal244
fat24g
saturates3g
carbs6g
sugars1g
fibre1g
protein2g
low insalt0.23g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GORDON'S SECRETS OF SUCCESS

Gives a really good charred flavour to food

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

Recipe from Good Food magazine, February 2005

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A star rating of 4.8 out of 5.5 ratings
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