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For the sauce

Nutrition: per serving

  • kcal244
  • fat24g
  • saturates3g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.23g
    low

Method

  • step 1

    Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil. Halve the chicory. Season with salt, pepper and sugar and toss with the remaining oil.

  • step 2

    Heat a griddle until very hot, then lay on the vegetables in a single layer. Cook for up to 10 mins, turning as necessary until just tender. Remove to a large serving plate.

  • step 3

    Mix the olive paste with the lemon juice, vinegar and olive oil (you don’t need to season). Trickle over the vegetables and scatter with olives and capers to serve. This tastes great served with pork chops.

RECIPE TIPS
GORDON'S SECRETS OF SUCCESS

Gives a really good charred flavour to food

GORDON'S SECRETS OF SUCCESS

Make sure the vegetables are covered with oil to protect them while they grill

GORDON'S SECRETS OF SUCCESS

If using larger vegetables, cook them first and finish off on the grill

Recipe from Good Food magazine, February 2005

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

lizleicester

A star rating of 4 out of 5.

A bit over exciting to cook on the griddle (lots of smoke and some flames!), but the result was good and looked lovely.

shazan22

Grat recipe, good way too go.

brianaw

A star rating of 5 out of 5.

Fabulous! My favourite way to serve the glut of courgettes from the allotment!

vivisabor

Very easy, healthy and delicious. An excellent new way to prepare the courgettes. It was my side dish for pork chops, but I am sure it will work fine with anything else

escorchio

A star rating of 5 out of 5.

Can't believe how easy, and incredibly tasty this was. Perfect with pork, but I'll try it with a chunky fish like monkfish another time

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