Warm Middle Eastern Radicchio Salad with Feta & Chickpeas

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking tray with baking paper. Rinse the chickpeas thoroughly, pat well dry with paper towels, and mix in a bowl with 1 tbsp olive oil, cumin, a pinch of salt, and pepper. Spread evenly over one half of the baking tray.

Wash the radicchio, shake dry, trim the core slightly (but keep it intact so wedges hold together), and cut the heads lengthwise into quarters or eighths. Brush the radicchio wedges with 1 tbsp olive oil, season lightly with salt, and place on the tray next to the chickpeas. Roast in the preheated oven for 12–15 minutes, until the radicchio is tenderly caramelised at the edges and the chickpeas are crispy.

Meanwhile, toast the walnut kernels in a small dry pan over medium heat for 3–4 minutes until fragrant, let cool briefly, and roughly chop.