2 heads of radicchio
Finely grated zest and juice of 1 orange
1/3 cup (80ml) red wine vinegar
¼ cup (40g) dried sour cherries
200g haloumi, crumbled
¼ cup (45g) capers (see tip)
1/3 cup (80ml) extra virgin olive oil, approximately
½ bunch of chives, finely chopped
1. Preheat the oven to 220°C. Line a baking tray with baking paper.
2. Stand each radicchio on its base, then slash a medium-sized cross into the top of the leaves, deep enough to penetrate through the layers, but not so deep that
they start to fall apart.
3. In a small saucepan, heat the orange juice and vinegar until just simmering, then add the dried cherries, mixing well, and stand for 5 minutes to soften.
4. Meanwhile, spread the haloumi and capers on a baking tray and drizzle with some of the olive oil. Transfer to a lower shelf of the oven. Pop the slashed radicchio on a rack above the haloumi, then roast for 12–14 minutes, or until the leaves are very dark and almost burnt, and the haloumi is golden.
5. Remove the radicchio from the oven and pull at the slashes to separate the leaves a little further. Transfer to a plate or bowl.
6. Pour the cherry vinaigrette over and scatter with the haloumi crumb mixture, chives and orange zest. Give it all another glug of olive oil and serve.
Tip: If your capers are in brine, drain them well before baking. If using capers in salt, pop them in a colander and give them a quick spray with cold water to remove the salt, then shake off the excess water and drain these well, too.
Shortcut: You can also use a milder radicchio (such as the broader Chioggia) and tear the leaves into more of a salad, drizzling with olive oil, orange juice and red wine vinaigrette.