Chargrilled Radicchio with Squash & Goat’s Cheese

10 minutes prep, 35 minutes cook

Serves 4

Ingredients

2 heads of radicchio

2 tbsp balsamic vinegar, plus extra to serve

5 tbsp olive oil

1 large butternut squash, cubed

small bunch of flat-leaf parsley

100g hazelnuts, toasted & roughly chopped

150g hard goat’s cheese

Method

Preheat the oven to 190°C/170°F/Gas 5. Cut each radicchio head into eight wedges, keeping the root end intact. Season with a few pinches of salt, the balsamic vinegar and a drizzle of olive oil.

In batches, lay the squash on a hot griddle and cook for a minute or two on each side (you are not trying to cook the squash through, just mark it). Transfer the squash to a roasting dish and gently toss with salt, pepper and just enough oil to lightly coat. Roast for 20 minutes, or until cooked through.

Meanwhile, griddle the radicchio in batches – again just a minute or two on each side to give the wedges colour. Coat each piece in olive oil and balsamic vinegar before adding to the roasting dish with the butternut squash for the final 10 minutes of cooking.

Place even amounts of squash and radicchio onto individual plates, sprinkle over the chopped parsley and hazelnuts, then use a vegetable peeler to shave strips of goat's cheese over the top.