Colourful radicchio is paired with the classic flavour combination of fennel and orange, making a wonderful base for the salad. The bitter flavours are balanced with sweet roasted vegetables, balsamic chicken and honey toasted pumpkin seeds.
This Week
2 Dec - 8 Dec
Radicchio, Fennel and Orange Salad with Roasted Vegetables and Balsamic Chicken
- Under 1 hour
- 4
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Meal Prep Guide
Pre cut the vegetables. (store together in an airtight container in the fridge)
- 4 carrots (cut into rounds)
- 4 parsnips (cut into rounds)
Make the honey toasted pumpkin seeds. (store together in an airtight jar in the pantry or fridge)
Ingredients
- 1 tsp olive oil
- ⅓ cup pumpkin seeds
- 1 tsp maple syrup
- Salt and pepper
Method
- Add the olive oil to a small fry pan or saucepan over low-medium heat. Add the pumpkin seeds, toast for 3-4 minutes, stirring often. Once toasted and golden, add the honey, salt and pepper; toss then pour them onto a plate or baking paper to cool.
Make the chicken marinade. (store in an airtight jar in the fridge)
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
- 2 garlic cloves (crushed)
- Salt and pepper
Method
- Add everything to a jar and mix well to combine.
Make the dressing. (store in an airtight jar in the fridge)
Ingredients
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- Pinch of salt and pepper
Method
- Add everything to a jar and mix well to combine.
Tips
Breakdown
- Preheat the oven to 200 degrees fan bake.
- Marinate the chicken.
- Roast the vegetables and chicken.
- While the chicken and vegetables are roasting, prepare everything else.
- Make the dressing.
- Make the honey toasted pumpkin seed.
- Plate up and enjoy.
Tips
- Radicchio isn’t something that is used commonly in households, but we think it’s delicious and so beautiful in salads so deserves a little time in the limelight.
- Radicchio is in season during the cooler months. Choose one which is compact and vibrant in colour – remove any sad, wilted leaves. Store in the fridge.
- Radicchio is known for its bitter taste which is usually balanced with a dressing, sharp cheese or something sweet, but you can tone down the bitterness by soaking the torn or cut leaves in water.
This recipe serves four, if you’re cooking for two simply halve the recipe.
Shortcuts
Vegetables
- Swap radicchio for rocket.
- Swap carrot and parsnip for pumpkin and sweet potato.
- Swap fennel for celery.
Protein
- Swap chicken for 2 cups of cooked farro or freekeh. Cook the grain of choice with 2 smashed garlic cloves and 2 bay leaves, once cooked, smash the garlic cloves into the grains and remove the bay leaves. Dress the grains in half the dressing so they are full of flavour, then sprinkle over the salad.
Other
- Add shaved parmesan.
- Add feta cheese.
Ingredients
Balsamic chicken
- 500-600g chicken thighs
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
- 2 garlic cloves (crushed)
- Salt and pepper
Roasted vegetables
- 4 carrots (cut into rounds)
- 4 parsnips (cut into rounds)
- 1 red onion (cut into wedges)
- Olive oil
- Salt and pepper
Dressing
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- Pinch of salt and pepper
Honey toasted pumpkin seeds
- 1 tsp olive oil
- ⅓ cup pumpkin seeds
- 1 tsp maple syrup
- Salt and pepper
Salad
- 1 small head radicchio (torn into bite-size pieces)
- 1 small fennel bulb (finely shaved)
- 1 orange (peeled and segmented)
- ½ cup fresh parsley (roughly chopped)
Method
- Preheat the oven to 200 degrees fan bake.
- In a medium-size bowl, add all the balsamic chicken ingredients (excluding the chicken) and mix well to combine everything. Add the chicken, toss to cover in the marinade and set aside until you are ready to place into the oven.
- Once the oven has reached temperature, place the carrots, parsnip and onion onto two baking trays, drizzle with olive oil and season with salt. Cook for 30-35 minutes or until golden brown, flipping at halfway.
- On a separate tray, add the chicken thighs (we recommend lining the tray with baking paper as the balsamic marinade may burn). Cook for 40 minutes, flipping halfway. Once cooked and cooled slightly, slice into bite-size pieces. *If you don’t have room for a third tray add to the vegetable trays, note that the chicken may need a little longer.
- While the chicken and vegetables are roasting, prepare everything else. Starting with the dressing, add all of the ingredients into a jar, tighten the lid and shake until the dressing is well incorporated.
- To toast the honey pumpkin seeds, add the olive oil to a small frypan or saucepan over low-medium heat. Add the pumpkin seeds and toast for 3-4 minutes, stirring often. Once toasted and golden, add the honey, salt and pepper; toss then pour them onto a plate or baking paper to cool.
- On a large plate or platter arrange the radicchio and half the fennel, orange and parsley. Scatter over the roasted vegetables, roasted and sliced chicken, pumpkin seeds and remaining fennel, orange and parsley. Lastly pour over the dressing and enjoy.
Variations
Vegetables
- Swap radicchio for rocket.
- Swap carrot and parsnip for pumpkin and sweet potato.
- Swap fennel for celery.
Protein
- Swap chicken for 2 cups of cooked farro or freekeh. Cook the grain of choice with 2 smashed garlic cloves and 2 bay leaves, once cooked, smash the garlic cloves into the grains and remove the bay leaves. Dress the grains in half the dressing so they are full of flavour, then sprinkle over the salad.
Other
- Add shaved parmesan.
- Add feta cheese.
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