Recipes

Chosen from Shop Local Eat Well by Kathryn Hawkins, she writes "Probably not the first thing you’d think of to put on the barbecue, but a hot salad is a lovely accompaniment to other barbecued food. Choose firm centred or close-leaved lettuce for best results."

Serves 4

    4 tbsp walnut or other nut oil
    2 tbsp white wine vinegar
    1 tsp clear honey
    1 tsp whole grain mustard
    Salt and freshly ground black pepper
    2 little gem lettuce
    1 head radicchio
    25g (1 oz) toasted chopped walnuts or other nuts

Method

First make the dressing. Place the oil, vinegar, honey, mustard and seasoning in a small screw top jar and shake well to mix. Set aside.

Discard the outer leaves from the lettuces. Halve the little gems, and quarter the radicchio. Brush with a little of the dressing.

Place over hot coals and cook for about two minutes until lightly browned and slightly wilted. Serve warm, drizzled with the remaining dressing and scattered with the chopped nuts.