Summary

Ingredients

• 2 chicory
• 1 bowl cocktail tomatoes
• 4 tablespoon olive oil
• salt

For the gremolata:

• 30 g leaf parsley, rouhly chopped
• 60 ml olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 1 teaspoon honey or agave syrup

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Instructions

1. Halve the chicory heads and cut off the hard ends. Rub the halves with 2 tablespoons of olive oil and lightly salt all around. Brush a baking dish with the remaining olive oil and place the chicory in it with the cut surface facing down. Place the mold in the oven preheated to 180 ° C for 20 minutes.
2. When the time has elapsed, turn the chicory halves over, add the cocktail tomatoes that have now been halved, drizzle with a little olive oil and lightly salt, and place in the oven for another 15 minutes.
3. In the meantime, put all the ingredients for the gremolata in a tall mixing beaker, puree and season with salt. Take the mold out of the oven and sprinkle generously with the gremolata.
4. Grainy cooked basmati rice is ideal as a side dish.