Name: Grilled chicory with chilli & caper gremolata
Prep time: 1 min
Cook time: 10 min
Total time: 11 min
Ingredients: 2 medium chicories; 1 Tbsp olive oil; For gremolata:; 3 Tbsp chopped parsley or coriander leaves; Zest & juice of 1 lemon; 1 garlic; 3 Tbsp olive oil; Salt and pepper; 1 Tbsp capers; ½ tsp chilli flakes

Grilled chicory with chilli & caper gremolata

1 Aug 2017

by Dinna

Prep Time

1 minute

Cook Time

10 minutes

Total Time

11 minutes

Grilled chicory with chilli & caper gremolata

Background

Chicory can be grilled and barbecued very easily - and it goes so well with grilled fish/meat, so next time you have your BBQ going just bung a couple on and serve with a zingy sauce of your choice. Or just try out the recipe of this grilled chicory with chilli gremolata! It’s really delicious, and ready in 10 minutes! It's perfect for vegetarians, vegans and allergy sufferers too!

Ingredients

2 medium chicories
1 Tbsp olive oil
For gremolata:
3 Tbsp chopped parsley or coriander leaves
Zest & juice of 1 lemon
1 garlic
3 Tbsp olive oil
Salt and pepper
1 Tbsp capers
½ tsp chilli flakes

Instructions

Remove any brownish or damaged leaves from the chicory then rub them with oil.
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.
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.
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.