Pan grilled chicory in a sauce of capers and Giant Sweet Green Olives

Toast the shelled walnuts in a non-stick pan with a small amount of oil for 5 minutes and set aside. Prepare the sauce: place the capers, parsley, olives and shallot into a food processor. Blend until everything is chopped up. Transfer to a bowl and add the olive oil, keeping 1 teaspoon aside.

Trim and wash the chicory, remove the hard outer leaves, cut in half and then into wedges. Brush the cut sections with the oil set aside and grill in a pan, turning once, for around 2 minutes each side.

Transfer the chicory to a plate and dress with the caper sauce. Scatter over the walnuts and serve hot.