Courgettes & chicory with black olive dressing

Gluten Free
Dairy Free
Very Healthy
Low Fod Map
Health score
100%
Courgettes & chicory with black olive dressing
20 min.
4
317kcal

Suggestions


Looking for a vibrant and healthy side dish that will elevate your meal? Look no further than our delightful Courgettes & Chicory with Black Olive Dressing! This recipe is not only bursting with flavor but also boasts a perfect health score of 100, making it an ideal choice for those who prioritize nutritious eating.

Imagine the beautiful colors of yellow and green courgettes, perfectly grilled to bring out their natural sweetness, paired with the slightly bitter crunch of chicory. The addition of a rich black olive dressing adds a savory depth that ties the dish together beautifully. Plus, it's gluten-free, dairy-free, and low FODMAP, catering to a variety of dietary needs without compromising on taste.

Ready in just 20 minutes, this dish is perfect for busy weeknights or as a stunning accompaniment to your weekend feasts. With only 317 calories per serving, you can indulge guilt-free while enjoying a medley of textures and flavors. Serve it alongside juicy pork chops for a complete meal that will impress your family and friends.

Whether you're a seasoned cook or just starting your culinary journey, this recipe is simple to follow and guarantees a delicious outcome. So grab your frying pan and get ready to create a dish that not only looks fantastic but also nourishes your body!

Ingredients

  • large zucchini green yellow
  • tbsp olive oil 
  • heads endive 
  • tsp sugar 
  • tbsp olive tapenade black
  • 0.5  juice of lemon 
  • tbsp red wine vinegar 
  • tbsp olive oil 
  • servings olives (try Kalamata)

Equipment

  • frying pan

Directions

  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. 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.
  3. Remove to a large serving plate.
  4. Mix the olive paste with the lemon juice, vinegar and olive oil (you dont need to season). Trickle over the vegetables and scatter with olives and capers to serve. This tastes great served with pork chops.

Nutrition Facts

Calories317kcal
Protein5.95%
Fat76.59%
Carbs17.46%

Properties

Glycemic Index
32.52
Glycemic Load
1.5
Inflammation Score
-10
Nutrition Score
29.963478373445%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Apigenin
0.02mg
Luteolin
0.14mg
Kaempferol
22.73mg
Quercetin
1.08mg

Nutrients percent of daily need

Calories:316.86kcal
15.84%
Fat:28.54g
43.91%
Saturated Fat:4.03g
25.2%
Carbohydrates:14.64g
4.88%
Net Carbohydrates:5.38g
1.96%
Sugar:5.85g
6.5%
Cholesterol:0mg
0%
Sodium:375.26mg
16.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.99g
9.97%
Vitamin K:541.72µg
515.93%
Vitamin A:5277.58IU
105.55%
Folate:359.61µg
89.9%
Manganese:1.23mg
61.65%
Vitamin C:45mg
54.55%
Fiber:9.26g
37.04%
Vitamin E:5.48mg
36.53%
Potassium:1142mg
32.63%
Vitamin B5:2.36mg
23.64%
Vitamin B2:0.32mg
18.98%
Vitamin B1:0.26mg
17.18%
Copper:0.33mg
16.67%
Magnesium:65.39mg
16.35%
Vitamin B6:0.32mg
15.81%
Calcium:153.94mg
15.39%
Zinc:2.31mg
15.37%
Iron:2.72mg
15.11%
Phosphorus:125.77mg
12.58%
Vitamin B3:1.68mg
8.4%
Selenium:0.96µg
1.38%