Grilled radicchio and peach salad with goats' cheese
Add some edge and smoke to bitter radicchio and sweet peaches then pair with tangy goats' cheese in this salad that's perfect for a summer barbecue. Serve alongside this lemon, herb and paprika spatchcocked chicken.
Ingredients
- Olive Oil30 ml
- Cider vinegar15 ml
Instructions
4 steps- 1
To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside.
- 2
Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2-3 minutes on each side until they are slightly wilted and charred.
- 3
To make the dressing, whisk all the ingredients together in a small bowl and set aside.
- 4
To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes.
Nutrition
1 serving ≈ 175 g
Nutrition values are estimates. - means data is unavailable.
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