2 celery sticks, thinly sliced, plus celery leaves
1 red onion, cut into 8ths
1 radicchio, cut into 8ths
1/2 cup walnuts
extra virgin olive oil
sea salt
Dressing
1/2 cup Greek yoghurt
2 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp black pepper
METHOD
Heat a BBQ or Griddle until it smokes. Drizzle the red onion and radicchio
with olive oil and a pinch of salt. Place on the grill and cook until charred on both cut sides.
In a bowl mix the yoghurt, vinegar, honey, black pepper and a pinch of salt. Mix until
smooth.
In a large bowl, combine all the salad ingredients and the dressing. Mix to coat the ingredients with the dressing.
Serve on a large platter topped with extra walnuts and some celery leaves.
Recipe by Michael Weldon, featured on Farm to Fork.