Preparation time
45 minutes
Cooking time
50-90 minutes
Serves
4
A refreshing Riesling is the perfect accompaniment for this Radicchio, figs, burnt honey, and seed crackers recipe
INGREDIENTS
Seed crackers
½ cup chia seeds
₁⁄₃ cup sesame seeds
₁⁄₃ cup poppy seeds
½ cup flaxseeds
½ cup sunflower seeds
½ cup pumpkin seeds
1 tsp garlic powder
½ tsp chilli flakes
1 tsp sea salt
1 ¼ cups (300ml) warm water
Burnt honey dressing
½ cup honey
1 tsp chilli oil
3 tbsp apple cider vinegar
1 tbsp Dijon mustard
3 tbsp grapeseed oil
Sea salt and cracked black pepper to taste
Salad
1 head of radicchio, washed and leaves torn
8-12 fresh figs, halved or quartered
½ cup pecans, toasted, roughly chopped
50g blue cheese, crumbled
Garnish
Basil leaves to garnish
METHOD
1. For the seed crackers: Pre-heat oven to 150°C and line 2 baking trays with baking paper. In a large bowl, combine the seeds, garlic powder, chilli flakes, and salt. Mix well. Add warm water and stir thoroughly to moisten all ingredients. Let sit for 15-20 minutes until thickened.
2. Spread the seed mixture evenly onto prepared trays (about 0.5cm thick) using a damp offset spatula for smooth spreading. Bake for 1 hour or until completely dry and crisp. Cool on the trays, then break into rustic pieces. Store in an airtight container.
3. For the dressing: Place honey in a small saucepan over medium-high heat. Cook for 3-5 minutes until the honey bubbles and turns a deep amber. Remove from heat and immediately whisk in chilli oil, vinegar, mustard, and grapeseed oil. Season to taste. Set aside to cool.
4. For the salad: Arrange radicchio leaves on a large platter. Top with fresh figs, chopped pecans, and crumbled blue cheese. Drizzle generously with burnt honey dressing. Garnish with basil leaves. Serve alongside the seed crackers.