PHOTO: SIMON LAMBERTThis is the kind of salad that wakes everything up. Crisp radicchio, sharp shallots, creamy feta and a warm honey and chilli dressing. A good fit for autumn, bringing a little freshness to the table. Serves 4 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.
