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Categories:
chick peas Treviso radicchio avocado red onions pumpkin beetroots celery extra-virgin olive oil red wine vinegar flat leaf parsley
Viewed: 55 - Published at: 9 years agoIngredients
- 140 g canned chick-peas, drained and rinsed
- 2 treviso radicchio
- 1 avocado, sliced
- 2 red onions, peeled and cut into quarters
- 400 g pumpkin, roasted
- 4 beetroots, roasted
- 1 cup celery leaves or 1 cup celeriac, leaves
- extra virgin olive oil
- red wine vinegar
- flat leaf parsley, freshly chopped
Method
- Preheat oven to 180C.
- Start with cold water and bring beetroots to boil in their skin with a little salt for 30 minutes until almost cooked.
- Drain, cool and slip skins from beetroot.
- Cut into half.
- Slice pumpkin into wedges with skin on.
- Place pumpkin and onion on a baking tray on baking paper and drizzle with extra virgin olive oil, salt and pepper and roast for approximately half an hour to cook through and caramelise.
- On a separate tray in the oven on baking paper toss semi cooked beetroot with extra virgin olive oil for 15 minutes.
- Heat grill pan to high.
- Slice washed radicchio into quarters removing as much stalk without letting it fall apart.
- Toss with extra virgin olive oil and grill on both side till well caramelised (about 2 minutes per side).
- Set aside.
- Slice avocado in half and cut into chunks and drizzle with lemon.
- Buy the best quality chick peas you can find.
- Rinse in fresh water and drain.
- Using a large bowl combine all ingredients and then to taste add red wine vinegar and extra virgin olive oil with lots of flat leaf parsley.
