Step 1

To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside.

Step 2

Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred.

Step 3

To make the dressing, whisk all the ingredients together in a small bowl and set aside.

Step 4

To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes.