Name: Courgette and chicory with tapenade
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 head of chicory; 1 large zucchini (courgette); 2 Tbsp olive oil; 2 pinches of brown sugar; 1 Tbsp tapenade (black olive paste); 1 tsp red wine vinegar; Juice of half a lemon; 1 tsp olive oil; 2 Tbsp pitted black olives; 1 tsp capers

Courgette and chicory with tapenade

13 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This is a lovely, easy-to-make and versatile dish. It goes well with a Sunday roast or grilled fish; you can eat it as a warm salad with crusty bread; or serve it as an appetizer at a party. It only takes 15 minutes to make.

Ingredients

1 head of chicory
1 large zucchini (courgette)
2 Tbsp olive oil
2 pinches of brown sugar
1 Tbsp tapenade (black olive paste)
1 tsp red wine vinegar
Juice of half a lemon
1 tsp olive oil
2 Tbsp pitted black olives
1 tsp capers

Instructions

Cut the chicory in half (lengthwise).
Cut the zucchini diagonally into 1 cm thick slices.
Season both with salt and pepper, then rub with half of the oil. Sprinkle the chicory with the sugar.
Heat a griddle pan or barbecue and cook the vegetables until soft and slightly grill-striped.
Meanwhile, mix the olive paste with oil, vinegar and lemon juice, season if needed.
Arrange the grilled vegetables on a plate, scatter the olive and capers around them then pour the dressing on top.
Serve warm or at room temperature.