This roasted radicchio dish pairs beautifully with the creamy, spicy notes of our Koroneiki EVOO. Finished with sweet honey and a crunchy spiced hazelnut dukkha, it’s a bold and balanced plate. Ideal as a vibrant winter side or a standout starter.
Ingredients
1 radicchio cut into quarters
1 T Koroneiki EVOO
Salt and pepper
3 T feta
1 T honey
1 t apple cider vinegar
Fresh mint
For the dukkha
½ c hazelnuts
1 T coriander seeds
1 T cumin seeds
1 t fennel seeds
1 t salt
1 t fresh cracked pepper
Directions
Preheat the oven to 180 degrees celsius. On a roasting dish, lay out the radicchio quarters and drizzle over the EVOO. Season with salt and pepper and place into the oven to roast for 15 minutes.
Meanwhile, prepare the dukkha by toasting off the hazelnuts and spices in a dry hot pan. Keep stirring until the nuts start to slightly brown.
Place into a food processor with the salt and pepper and pulse until crumbed. Gently heat the honey with the apple cider vinegar.
Once the radicchio is cooked, pour over the warmed honey, sprinkle with the dukkha, and finish with a little extra olive oil, and fresh mint.
