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Author Notes: One of my guilty foodie pleasures is Jamie Oliver. I can sit and watch his television show, Jamie's 30 minute meals for hours a day. This recipe is adapted from Jamie and has been a favorite in my household since the first time I tried it. The reason I love making it so much is because it reminds me of being in the country-side, I live in the middle of a busy city and we have a large rosemary plant on our balcony. It's amazing to be able to use homegrown herbs! —Emanuelle Lee
- 4 pieces Chicory (endive)
- 1.5 sprigs Fresh Rosemary, finely chopped (removed from stems)
- 2.5 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 pinch Sea Salt and Pepper
- 1 pinch Dried Chilli Flakes (optional)
- 2 Garlic cloves, crushed
- Heat a griddle pan on high heat.
- Cut the chicory in half, lengthwise.
- Once the pan is very hot, place the chicory on the pan and leave to grill, turn after approximately 7 minutes or when they are beginning to soften and have griddle marks.
- In a medium wooden salad bowl or chopping board, mix the olive oil, crushed garlic and three quarters of the chopped rosemary.
- Once the chicory pieces are chargrilled on both sides, cut them into three or four pieces and add to the olive oil, garlic and rosemary mixture.
- Toss the chicory with the mixture and add the balsamic vinegar, salt, pepper and chilli flakes.
- Serve in the bowl or in the center of the wooden chopping board. Sprinkle with the remaining rosemary for decoration. Taste and add a little more of any of the ingredients if needed.
- This recipe was entered in the contest for Your Best Fresh Herbs