Grilled radicchio salad with feta spread, crunchy seeds and harissa vinaigrette
Bitter radicchio makes the perfect partner for this rich, creamy feta and courgette spread. The spicy vinaigrette is made with chorizo and harissa, and the whole dish is finished with smoky, spiced mixed seeds. The chorizo harissa vinaigrette makes quite a big batch, so feel free to scale it down if you prefer.
Ingredients
Metric
Imperial
Courgette and feta spread
- 2 tbsp of olive oil
- 2 large green courgettes, peeled and diced
- 250g of feta, chopped
- 2 garlic cloves, roughly chopped
- 40g of yoghurt
- 1 tbsp of tahini
- 1 lemon, juice and zest
- 1 bunch of fresh parsley, roughly chopped
- salt and pepper
Cumin roasted mixed seeds
- 200g of mixed seeds
- 20ml of olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp salt
Chorizo-harissa vinaigrette
- 100g of chorizo, finely chopped
- 70ml of harissa
- 10ml of red wine vinegar
- 1 shallot, finely diced
- 1 garlic clove, minced
- 200ml of olive oil
Grilled radicchio
- 3 tbsp of vegetable oil
- 4 radicchio, sliced into wedges
- 40g of unsalted butter
- flaky sea salt
Garnish
- 1 handful of fresh rocket leaves
Method
Begin by preheating the oven to 180°C
For the courgette and feta spread, heat the olive oil in a large pan and add in the courgettes before seasoning with salt and pepper
- 2 tbsp of olive oil
- 2 large green courgettes, peeled and diced
Sauté for around 10 minutes then remove from the heat and leave to cool
Add all of the remaining ingredients to a food processor along with the cooked courgette
- 250g of feta, chopped
- 2 garlic cloves, roughly chopped
- 40g of yoghurt
- 1 tbsp of tahini
- 1 lemon, juice and zest
- 1 bunch of fresh parsley, roughly chopped
Blitz until it forms a spreadable consistency, then taste and season with salt and pepper
Next, lay out the mixed seeds on a parchment-lined baking tray and drizzle with the olive oil before tossing in the spices and salt
- 200g of mixed seeds
- 20ml of olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp salt
Roast for 15 minutes, or until toasted and golden brown
For the chorizo-harissa vinaigrette, combine the finely chopped cooked chorizo with the harissa, red wine vinegar, shallot and garlic clove
- 100g of chorizo, finely chopped
- 70ml of harissa
- 10ml of red wine vinegar
- 1 shallot, finely diced
- 1 garlic clove, minced
Drizzle in the olive oil in a slow, continuous stream and mix well until it emulsifies with the harissa base
- 200ml of olive oil
Season with salt and pepper to taste then set aside until serving
For the grilled radicchio, preheat a griddle over medium-high heat before adding some vegetable oil
- 3 tbsp of vegetable oil
Season the radicchio with oil, salt and pepper, then grill on each side for a couple of minutes until lightly charred
- 4 radicchio, sliced into wedges
Turn the heat down and add in the butter, basting the radicchio as it cooks
- 40g of unsalted butter
Once tender, take off the heat and set aside
Drain the radicchio slices on a plate covered with kitchen paper, then season with flaky salt while hot
To serve, spread the courgette and feta dip over a platter, then top with the grilled radicchio, mixed seeds, vinaigrette and rocket leaves
- 1 handful of fresh rocket leaves
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