Grilled radicchio and peach salad with goats' cheese
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
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
For the salad
- ½ red onion, thinly sliced
- 4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together
- 2 peaches, de-stoned and cut into thin wedges
- handful green salad leaves, such as watercress or rocket
- 1 tbsp toasted hazelnuts
- 100g/3½oz fresh goats’ cheese, crumbled into pieces
- 1 small red chilli, finely chopped
- handful fresh mint leaves
For the dressing
- 1 tbsp olive oil
- ½ tsp Dijon mustard
- ¼ tsp honey
- 1 tsp cider vinegar
Method
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.
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.
To make the dressing, whisk all the ingredients together in a small bowl and set aside.
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.
