Go Back

Grilled chicory with chilli and caper gremolata

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!
Print Recipe
Prep Time 1 minute
Cook Time 10 minutes
Resting Time 4 hours
Total Time 11 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  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.