Go Back

Courgette and chicory with tapenade

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

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