Roasted pear radicchio salad with tahini dressing and sunflower seeds savoury granola
2 or 3 heads of radicchio, inner leaves only (save the rest for another recipe, e.g. radicchio over polenta)
3 small organic pears, ripe but very firm, skin on
2 tbsp olive oil, divided
a pinch of salt
5 tbsp sunflower seeds
1 tbsp nutritional yeast
1 tsp dijon mustard
2 tbsp water
1/8 tsp salt
2 tsp curry powder
1/4 tsp Planet Plant-Based Date Syrup
Sunflower seeds savoury granola
Roast the pears. Preheat oven to 200 C. Halve and core the pears, cut each half in two. Arrange wedges on a parchment lined tray, coat with 1 tbsp olive oil and roast for 20 minutes or until fork tender and slightly caramelised on the edges. Remove from the oven and allow to cool down slightly before assembling the salad.
Prepare the savoury granola for the topping. In a small bowl mix all the ingredients. Heat a non-stick skillet and pour the sunflower seeds mixture on an even layer. Cook on medium low, stirring occasionally, until it starts to brown, around 10 minutes. Once it’s ready transfer onto a piece of foil to cool down and set aside.
In another small bowl or container mix the ingredients for the dressing and set aside.
Plate the salad. Season radicchio leaves with 1 tbsp olive oil and a tiny pinch of salt. Create a bed of radicchio, arrange warm roasted pears on top and garnish with your sunflower seeds granola. Serve with tahini sauce on the side.