Prep time 15min
Cooking time 5min
Skill level Easy
Ingredients
2 heads radicchio, leaves separated or roughly torn
2 shallots, peeled and very finely sliced into thin rounds
120g feta, crumbled
⅓ cup mixed seeds (pumpkin, sunflower, sesame)
1 Tbsp soy sauce
2 Tbsp olive oil
Salt flakes
Hot honey & chilli dressing
2 Tbsp honey
1-2 tsp chilli flakes (to taste)
1 Tbsp red wine vinegar or lemon juice
2 Tbsp olive oil
Pinch salt
Method
Toast the seeds in a dry pan over medium heat for 2-3 minutes until lightly golden and fragrant. Add the soy sauce, toss to coat, then remove from the heat and set aside.
In the same pan, gently warm the honey with the chilli flakes for 1-2 minutes to infuse. Remove from heat and stir in the vinegar or lemon juice, olive oil and a pinch of salt.
Arrange the radicchio on a platter. Scatter over the shallots, feta and soy-toasted seeds.
Spoon over the warm dressing just before serving. Finish with a pinch of salt flakes if needed.
To serve
Serve straight away while the dressing is still warm. Ideal alongside grilled meats or as part of a shared autumn table.
