About this recipe:I had a head of radicchio (also called red chicory) from my farm box (which I don't really love - it's usually rather bitter), and didn't know what to do with it. I decided to barbecue it, thinking that the bitterness might turn to nuttiness, and I was right! I barbecued slices of halloumi alongside, and chopped and tossed it all with some Greek dressing. Was it ever good!
1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
2 garlic cloves, crushed
salt and ground black pepper
For the salad
2 tablespoons olive oil, or as needed
1 (250g) packet halloumi cheese, sliced
3 tablespoons pine nut kernels
3 spring onions, sliced
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Method Prep:15min › Cook:10min › Ready in:25min
Whisk together the 3 tablespoons olive oil, lemon juice, white wine vinegar, Dijon mustard, shallot, oregano and garlic. Season with salt and pepper. Set aside.
Preheat a barbecue for medium high heat. Break the head of radicchio into pieces of 2 or 3 leaves each, and massage each chunk with olive oil. Brush the halloumi cheese slices with olive oil.
Place the radicchio bunches and the halloumi cheese slices directly on the grate of the preheated barbecue. Cook, turning as needed, until the radicchio begins to soften and turn golden, and the halloumi is golden, 3 to 6 minutes.
Remove the radicchio and halloumi from the barbecue. Chop the radicchio into ribbons, and chop the halloumi into cubes. Toss the radicchio and halloumi with the pine nuts and spring onions. Pour in the Greek dressing and toss to coat. Serve immediately.
You can use shop bought Greek dressing, but if you can find them, don't omit the fresh oregano leaves!