Instructions

1. Remove any brownish or damaged leaves from the chicory then rub them with oil.
2. Preheat your BBQ or griddle pan a to medium-low heat. Cook the chicory for about 10 minutes until tender, turning them every couple of minutes to prevent from burning.
3. Meanwhile, put the parsley, lemon zest & juice, garlic into a mortar or small food processor and grind to a textured paste, adding the olive oil gradually. Season to taste. Add the chilli and capers. Set aside.
4. When the chicory is cooked, transfer them to a plate and cut them in half vertically. Pour over the sauce and serve warm or luke-warm.