Warm grape & radicchio salad

Toasted pine nuts, garlic, rosemary, sticky balsamic & honey

Warm grape & radicchio salad

Name: Warm grape & radicchio salad
Total time: 30 min
Yield: 4
Ingredients: 200 g seedless red grapes; 1 radicchio or 2 red chicory; 2 cloves of garlic; 2 sprigs of fresh rosemary; 2 heaped tablespoons pine nuts; olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon runny honey; 30 g rocket

Toasted pine nuts, garlic, rosemary, sticky balsamic & honey

“Charred under the grill and paired with balsamic and honey, radicchio is getting some well-deserved love in this winter salad – it's also a good source of potassium, which helps keep our blood pressure healthy. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Vegetables Fruit Honey Cheap & cheerful

Nutrition per serving

Calories 209 10%
Fat 13.6g 19%
Saturates 1.5g 8%
Sugars 17.8g 20%
Salt 0.1g 2%
Protein 2.9g 6%
Carbs 20.1g 8%
Fibre 2.6g -

Of an adult's reference intake

Veg

By Jamie Oliver

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Ingredients

200 g seedless red grapes
1 radicchio or 2 red chicory
2 cloves of garlic
2 sprigs of fresh rosemary
2 heaped tablespoons pine nuts
olive oil
2 tablespoons balsamic vinegar
1 tablespoon runny honey
30 g rocket

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Veg

By Jamie Oliver

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Method

Put the grapes on a griddle pan over a high heat and grill for 5 minutes, or until caramelised and starting to burst open, then place in a large salad bowl.
Trim and quarter the radicchio, then dismantle all the leaves. Working in batches, grill, char and soften on both sides, then add to the bowl (this may feel like a very unusual process, but trust me, it’s delicious).
Once you've grilled the radicchio, turn the heat off (we're going to use the pan to make a warm dressing). Peel and finely slice the garlic, pick the rosemary leaves and place in the still-hot griddle pan with the pine nuts and 2 tablespoons of oil.
Keep everything moving for 1 minute, then add the balsamic vinegar (it'll sizzle and smell amazing!), and pour every last bit into the bowl along with the honey.
Toss and massage it all together, seasoning to absolute perfection with sea salt and black pepper.
Leave to sit for 10 minutes, then toss through the rocket. Great as a side salad, or shave over a little goat's cheese and serve with hot toast.

Tips

LOVE YOUR LEFTOVERS
This salad makes a surprisingly amazing pizza topping with bombs of mozzarella. Enjoy!

EASY SWAPS
Support our British cheeses – swap Baron Bigod into this recipe in place of the mozzarella. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.

Veg

By Jamie Oliver

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