Ingredients
vinaigrette
5ml Vino Cotto
120g flat leaf parsley
20ml Aged Red Wine Vinegar
salad
150g baby beetroot
To taste salt flakes
400g pumpkin
340g medium red onions peeled and cut into quarters
125ml Extra Virgin Olive Oil
To taste freshly ground black pepper
300g small radicchio
250g medium ripe avocado
140g tinned chickpeas
1 cup young celery leaves
vinaigrette
5ml Vino Cotto
120g flat leaf parsley
20ml Aged Red Wine Vinegar
salad
150g baby beetroot
To taste salt flakes
400g pumpkin
340g medium red onions peeled and cut into quarters
125ml Extra Virgin Olive Oil
To taste freshly ground black pepper
300g small radicchio
250g medium ripe avocado
140g tinned chickpeas
1 cup young celery leaves
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Methods
1
Preheat oven to 180C.
2
Starting with cold water, bring the beetroots to boil in their skin with a little salt for about 30 minutes until almost cooked. Drain, and place on a baking tray.
3
Roast the beetroots in the oven until quite tender, approximately 30 to 45 minutes.
4
Slice pumpkin into wedges, leaving the skin on. Place the pumpkin and onion on a baking tray covered with baking paper and drizzle with ¼ cup (60 millilitres) of Extra Virgin Olive Oil. Season with sea salt and freshly ground black pepper and roast for approximately half an hour to cook through and caramelise.
5
Heat grill pan over a high heat. Slice the radicchio into quarters, removing as much stalk without letting it fall apart. Toss with the remaining amount of Extra Virgin Olive Oil and grill on both sides until well caramelised, about 2 minutes per side. Set aside.
6
Slice avocado in half, cut into chunks and drizzle with lemon.
7
Rinse the chick peas in fresh water and drain well.
8
Combine all ingredients using a large mixing bowl.
9
To make the dressing, combine the Red Wine Vinegar, Vino Cotto and Extra Virgin Olive Oil with the flat leaf parsley in a mixing bowl. Whisk together well and season to taste. Taste for balance and adjust if necessary.
10
Add the dressing to the large mixing bowl and gently toss together.
11
Place onto a large serving platter.
12
Maggie's Tip: Buy the best quality chickpeas you can find or better still cook your own.
1
Preheat oven to 180C.
2
Starting with cold water, bring the beetroots to boil in their skin with a little salt for about 30 minutes until almost cooked. Drain, and place on a baking tray.
3
Roast the beetroots in the oven until quite tender, approximately 30 to 45 minutes.
4
Slice pumpkin into wedges, leaving the skin on. Place the pumpkin and onion on a baking tray covered with baking paper and drizzle with ¼ cup (60 millilitres) of Extra Virgin Olive Oil. Season with sea salt and freshly ground black pepper and roast for approximately half an hour to cook through and caramelise.
5
Heat grill pan over a high heat. Slice the radicchio into quarters, removing as much stalk without letting it fall apart. Toss with the remaining amount of Extra Virgin Olive Oil and grill on both sides until well caramelised, about 2 minutes per side. Set aside.
6
Slice avocado in half, cut into chunks and drizzle with lemon.
7
Rinse the chick peas in fresh water and drain well.
8
Combine all ingredients using a large mixing bowl.
9
To make the dressing, combine the Red Wine Vinegar, Vino Cotto and Extra Virgin Olive Oil with the flat leaf parsley in a mixing bowl. Whisk together well and season to taste. Taste for balance and adjust if necessary.
10
Add the dressing to the large mixing bowl and gently toss together.
11
Place onto a large serving platter.
12
Maggie's Tip: Buy the best quality chickpeas you can find or better still cook your own.
