This simple salad makes for an easy dinner party starter. The bitter edge of radicchio is tempered with a mixture of salt and sweet - goat’s cheese and caramelised apricots.

  • Ingredients:
  • 1 radicchio lettuce
  • 125g goat’s cheese
  • 4 large apricots, quartered
  • handful of rocket
  • handful of pea shoots
  • 25g butter
  • 2 tsps balsamic vinegar
  • 1 tsp honey
  • 1 tsp olive oil
  • Salt

Cooking Instructions

  1. Cut the radicchio into quarters.
  2. Brush with 1 tsp olive oil and scatter with salt.
  3. Grill under high heat for about 5 minutes.
  4. Meanwhile, heat up 25g butter in a saucepan and toss in the apricot pieces.
  5. After about 5 minutes, mix the balsamic vinegar and honey well in a separate bowl, and add to the pan.
  6. Saute for a further 10 minutes until the apricots are slightly caramelised.
  7. Serve the warm radicchio quarters with crumbled goat’s cheese and the warm apricots on a bed of rocket and pea shoots.
  8. Drizzle with the jus from the pan.


Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.