Radicchio is quite a bitter leaf, so I’ve made a sweet dressing for this salad, which complements it perfectly and makes a great little starter.

Serves: 6

Ingredients

3 radicchi, outer leaves removed

3 cloves of garlic, peeled and finely sliced

3 slices of good-quality bread

Large handful of pine nuts

Large handful of raisins

Extra virgin olive oil

200ml balsamic vinegar

75g wild rocket

200g feta cheese

Method

Cut the radicchio into quarters. Grill in a dry, very hot griddle pan until nicely charred on all sides. Remove to a large bowl and griddle the bread. For the dressing, fry the sliced garlic, pine nuts and raisins in a little olive oil. When the garlic starts to colour, take the pan off the heat and pour in the balsamic vinegar. Most of the liquid will evaporate when it hits the pan, so you end up with a sticky dressing. Leave to cool a little. Roughly tear up the grilled radicchio and bread, and place in the large bowl. Toss with the dressing, then squeeze out the dressing. Divide the radicchio and bread over your plates. Top with the rocket leaves, pine nuts, raisins, and crumble the feta over the top.

Jamie Oliver’s walled kitchen garden is featured in his TV series and book, Jamie at Home. jamieoliver.com

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