Ingredients

• 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 chili
• finely chopped
• handful fresh mint leaves
• 1 tbsp olive oil
• ½ tsp Dijon mustard
• ¼ tsp honey
• 1 tsp cider vinegar

Directions

• 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.