Grilled radicchio with gorgonzola dressing

Serves - 6 as a side

Cooks In - 35 minutes

Difficulty - Not too tricky

Nutrition per serving

• Calories - 236 ( 12% )
• Fat - 18.7g ( 27% )
• Saturates - 4.9g ( 25% )
• Protein - 6.3g ( 13% )
• Carbs - 9.5g ( 4% )
• Sugars - 7g ( 8% )

Of an adult's reference intake

Ingredients

• 1 red onion
• olive oil
• 4 tablespoons raisins
• 1 tablespoon red wine vinegar
• 100 g Gorgonzola cheese
• ½ a lemon
• extra virgin olive oil
• 3 heads of radicchio
• 2 tablespoons pine nuts
• 1 handful of rocket leaves

Method

1. Peel and finely slice the onion. Drizzle a little olive oil in a non-stick frying pan and place over a medium-low heat. Sauté the onion for 10 minutes, or until soft and sticky but not coloured.
2. Add the raisins to the pan and cook, stirring, for 1 to 2 minutes, then add the vinegar. Take the pan off the heat.
   
   Crumble the cheese into a blender and add the lemon juice. Pour in a few tablespoons of extra virgin olive oil, season well, add a splash of water and blitz into a smooth, creamy dressing.
3. Place a griddle pan over a high heat and leave for a few minutes to get scorching hot.
4. Trim and remove the tatty outer radicchio leaves, then cut into 3cm wedges and cook, cut-side down, in batches on the hot griddle pan for a few minutes on each side.
5. Toast the pine nuts in a dry frying pan.
6. Remove the radicchio to a bowl, spoon over the onion mixture and scatter in the toasted pine nuts. Toss until well combined.
7. Transfer to a platter or board and drizzle over the gorgonzola dressing. Finish by scattering over the rocket leaves, then crumble over extra gorgonzola, if you like, and serve straight away.