Courgettes & Chicory With Black Olive Dressing
This vibrant and flavorful courgette and chicory dish is a celebration of summer produce. Grilled courgette slices and chicory halves are transformed into a colorful plate, dressed with a zesty olive and lemon vinaigrette. Topped with briny olives and capers, this dish is a mouthwatering addition to any meal.
— Constant Cookbook
Ingredients
- 2 large courgettes , ideally 1 yellow, 1 green
- 4 tbsp olive oil
- 2 heads chicory
- 1 tsp sugar
- 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
Instructions
- 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.
Yield
Serves 4 - 6
Nutrition
- Calories: 244 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.23 milligram of sodium
Comments
No comments found.