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Heat the oven to 200°C/180°C fan/gas Toss the radicchio wedges → on a large baking tray with 1 tbsp olive oil and a good pinch of salt. Roast for 10 minutes (see The Prep).
Meanwhile, in a small bowl, soak the sultanas in the marsala (see The Prep and tip). In another small bowl mix the remaining olive oil with the parsley, caster sugar and the lemon zest and juice. Season.
Sprinkle the sultanas, with their soaking liquid, and pine nuts over the radicchio, then roast for another 8-10 minutes. Serve on a platter with the dressing drizzled over.