4 long red radicchios
2 punnet of peashoots to garnish (or other tangy greens like rocket, mustard leaves or watercress)
6 tbsp of extra virgin olive oil
20g of toasted pumpkin seeds
30 small red raddish
4 spoons of honey
4 spoons of balsamic vinegar
20g of butter
Salt and pepper to taste
For the Radicchio’s Marinade
4 tbsp of extra virgin olive oil
2 tbsp of honey
A few thyme leafs
A pinch of salt and pepper
1. First prepare the marinade for the radicchio and mix all the ingredients well in a mixing bowl, do not blend.
2. Wash the radicchios and cut them in half lengthwise. Brush with abundant marinade on both sides and char them slowly over a BBQ or a non-stick pan. Cook for about 12 minutes covered with foil until caramelised and remove from the heat. Use the same pan to quickly stir-fry the red radishes. Use a little butter and get them coloured on medium heat first. Season with salt and pepper and after 5 minutes remove from the heat and add the honey. If you wish, add a little drop of the marinated to season instead of salt.
3. Cook the Riso Gallo Rosso (red) Sustainable rice base by following the packet instructions. Place the content into a microwave safe dish and add 200ml of water. Stir and cook for 2 minutes. Once ready stir again and dress with a drizzle of oil, a pinch of salt and pepper.
4. Add the radishes to the salad and plate into pasta bowls. Top it with the charred radicchio halves and the pea shoots. Drizzle some extra balsamic vinegar and enjoy.