Chargrilled Chicory

1. Cut your chicory heads in half lengthwise.
2. Brush a griddle pan with a bit of the oil and put on a medium heat.
3. When the pan is hot place the chicory into the pan cut side down and also add the thyme sprig. Cook for about 5 minutes until the chicory softens and you get nice charred lines. Turn over the chicory and cook for about 3 minutes. You probably won’t fit all the chicory in one pan so cook in batches.
4. Place the chicory on a plate and drizzle with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper and top off with some Parmesan shavings and thyme leaves.