Name: Radicchio and tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/3 cup (80ml) olive oil; 1 clove garlic, crushed; 6 egg tomatoes (450g), halved; 4 radicchio (600g), quartered; 2 tablespoon balsamic vinegar; 100 gram baby rocket leaves; 2/3 cup (50g) shaved pecorino cheese

Ingredients

1/3 cup (80ml) olive oil

1 clove garlic, crushed

6 egg tomatoes (450g), halved

4 radicchio (600g), quartered

2 tablespoon balsamic vinegar

100 gram baby rocket leaves

2/3 cup (50g) shaved pecorino cheese

Method

1.Combine 1 tablespoon of the oil with garlic in small bowl. Place tomato, cut-side up, on oven tray; drizzle with oil mixture. Cook in covered barbecue, using indirect heat, following manufacturer’s instructions, about 20 minutes or until softened.

2.Combine radicchio with 2 tablespoons of the remaining oil in large bowl. Cook radicchio on heated oiled barbecue, uncovered, until browned all over; cool 5 minutes.

3.Combine vinegar and remaining oil in screw-top jar; shake well.

4.Arrange tomato, radicchio and rocket on large serving platter; sprinkle with cheese, drizzle with dressing.

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