Chargrilled Chicory

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   Cut your chicory heads in half lengthwise.

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   Brush a griddle pan with a bit of the oil and put on a medium heat.

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   When the pan is hot place the chicory into the pan cut side down and also add the thyme sprig.

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   Cook for about 5 minutes until the chicory softens and you get nice charred lines.

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   Turn over the chicory and cook for about 3 minutes.

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   You probably wont fit all the chicory in one pan so cook in batches.

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    4.

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    Place the chicory on a plate and drizzle with olive oil, lemon juice and balsamic vinegar.

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    Season with salt and pepper and top off with some Parmesan shavings and thyme leaves.

No additional tips available.