Oven-baked chicory with cocktail tomatoes and gremolata

Ingredients for 2 servings:

• 2 chicory
• 1 bowl of cocktail tomatoes
• 4 tbsp olive oil
• Salt
• 30 g leaf parsley, coarsely chopped
• 60 ml olive oil
• 1 tbsp lemon juice
• 1 clove(s) garlic
• 1 tsp honey or agave syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Halve the chicory heads and trim off the tough ends. Rub the halves with 2 tablespoons of olive oil and lightly salt all over. Brush a baking dish with the remaining olive oil and place the chicory cut-side down. Place the dish in an oven preheated to 180°C (fan oven) for 20 minutes. Once the time has elapsed, turn the chicory halves over, add the halved cocktail tomatoes, drizzle with a little more olive oil if desired, and lightly salt, then return to the oven for another 15 minutes. Meanwhile, place all the ingredients for the gremolata in a tall mixing bowl, puree, and season with salt. Remove the dish from the oven and drizzle generously with the gremolata. Cooked basmati rice makes an excellent side dish.