Courgettes & chicory with black olive dressing

• courgettes↗2 large 2 large

  ideally 1 yellow, 1 green

• olive oil↗4 tbsp 4 tbsp
• chicory↗2 heads 2 heads
• sugar↗1 tsp 1 tsp
• black olive↗about 2 tbsp about 2 tbsp

  paste or tapenade

• lemon↗½ ½

  juice only

• red wine vinegar↗1-2 tbsp 1-2 tbsp
• olive oil↗3-4 tbsp 3-4 tbsp
• olives↗

  (try Kalamata) and capers, to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.