Ingredients
1 radicchio head, sliced through the core into wedges
2 tbsp olive oil , plus extra to serve
1 tbsp balsamic vinegar , plus extra to serve
2 tbsp thyme leaves
50g fontina, pecorino or parmesan, shaved or finely sliced
Heat grill to medium, around 160C. Lie the radicchio on a baking sheet and season. Whisk the oil and vinegar together, then drizzle over the radicchio. Grill for 5-8 mins, turning regularly – you want the veg to be softened and cooked through, but not too charred.
Serve on a large platter, topped with a scattering of thyme leaves and the fontina. Drizzle with a little more olive oil and balsamic vinegar, season, then serve.
The most amazingly tasty mix of seasonal salad leaves picked that morning are simply second to none. Quality produce grown with care and attention, just wonderful!
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