for 4 people

Radicchio

1 tbsp	olive oil
2	red chicory (radicchio), cut into sixths
¼ tsp	salt

Crunchy crumb topping

1 tbsp	olive oil
1	garlic clove, pressed
40 g	panko breadcrumbs (or regular breadcrumbs)
40 g	walnut kernels, coarsely chopped
½ bunch	flat-leaf parsley, finely chopped
1	organic lemon, use grated zest, juice set aside
2 pinches	sea salt

Salad

2	pears, sliced
4	burrata piccola (each approx. 50 g)
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

How it's done

Radicchio

Heat the oil in a non-stick frying pan. Fry the radicchio in batches for approx. 2 mins. on each side, remove, season with salt.

Crunchy crumb topping

Heat the oil in the same frying pan. Add the garlic, panko breadcrumbs, nuts, parsley and lemon zest, stir fry for approx. 3 mins., season with salt, set aside.

Salad

Plate up the radicchio with the pears and burrata. Combine the oil with 2 tbsp of the reserved lemon juice, season and drizzle over the salad. Sprinkle with the crunchy crumb topping.

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