Warm Bean Salad | With Roasted Radicchio & Walnuts

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.

Wash the radicchio, pat dry, lightly trim the core (leaving it intact to hold the wedges together), and cut the head lengthwise into 6–8 thin wedges. Place the wedges on the baking sheet, drizzle with 1 tbsp olive oil and 1 tbsp balsamic vinegar, season lightly with salt and pepper, and sprinkle the plucked thyme leaves over them. Roast in the preheated oven for about 12–15 minutes until the edges are crispy and slightly caramelized.

Meanwhile, drain the white beans in a sieve, rinse thoroughly under cold water, and drain well. Toast the walnuts in a non-stick pan without fat over medium heat for about 3–4 minutes until golden brown and fragrant, then roughly chop.