This vegetarian dish combines the strong flavours of radicchio with herby lentils and toasted breadcrumbs for a satisfying and nutritious meal. The sweet and sour elements complement the bitterness of the radicchio, making it a delicious main or side dish.
Ingredients:
- 5 tablespoons extra virgin olive oil or rapeseed oil, plus extra for drizzling
- 1 small red onion, finely chopped
- 15g flat-leaf parsley, leaves plucked and chopped, stems finely chopped
- 2 cloves of garlic, crushed
- 400g tin of black or green lentils, drained
- 15g mint, leaves picked and chopped
- 3 tbsp sherry or red wine vinegar
- 100g sourdough or focaccia bread, crumbled in a food processor
- 1 radicchio (about 500g), quartered, seeded and leaves removed
Method of cooking:
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the finely chopped red onion and cook for about 5 minutes until soft.
Add the crushed garlic and finely chopped parsley stalks to the pan. Cook for a further minute until fragrant.
Add the drained lentils to the pan. Stir well to combine with the onion mixture. Cook for 2-3 minutes or until heated through.
Stir in the finely chopped mint leaves and sherry or red wine vinegar. Cook for a further minute, then remove from the heat. Season to taste with salt and pepper.
Prepare the radicchio and toasted breadcrumbs
In a separate small frying pan, heat 1 tbsp of olive oil over a medium heat. Add the breadcrumbs and toast, stirring frequently, until golden and crisp. Remove from the heat and set to one side.
Heat the remaining 2 tablespoons of olive oil in the large frying pan over a medium heat. Add the radicchio leaves in batches and cook until wilted and lightly charred, about 1-2 minutes per side. Remove from the heat and set to one side.
Arrange the cooked radicchio leaves on a serving platter or individual plates.
Pour the herb lentils over the radicchio leaves. Sprinkle the toasted breadcrumbs evenly over the top.
Drizzle a little extra olive oil over the dish.
Garnish with finely chopped parsley. Serve hot or at room temperature.
