This vegetarian recipe from Garrett Fitzgerald of Brother Hubbard is perfect to share with friends.

"A fiesta of colour and flavourthese ingredients come together alongside the colours and textures to present something quite beautiful on the plate. A smaller plate will serve wonderfully as a starter or a bigger plate works as a delicious main course" – Garrett Fitzgerald

Yield: Serves 4-6


  • 2 heads chicory
  • 2 heads radicchio
  • 100g skinned hazelnuts
  • 2 tablespoons each toasted coriander and cumin seeds
  • 200g goat’s cheese, soft but crumbly is good
  • 4-6 ripe nectarines
  • 1 tablespoon tamarind paste
  • 1 lemon, juice only
  • 50-75ml extra virgin olive oil
  • 1 tablespoon runny honey, optional
  • 100g rocket
  • Irish Atlantic Sea Salt and freshly ground pepper to taste


  1. First, prepare your chicory and radicchio by removing any older outer leaves, cutting each head in half, then in half again, cutting out the hard core/heart towards the bottom. Then cut each into thin wedges.
  2. Next, toast your hazelnuts in a dry pan over a medium heat for two to three minutes and toss into a bowl. Repeat for your spices and put into a separate bowl. Crush the spices well but leave them on the coarser side. Mix the nuts and spices together, adding fresh ground black pepper and some salt flakes – taste and adjust the seasoning.
  3. Form nuggets of the goat’s cheese about the size of a cherry tomato and roll in the nut-spice mix. Repeat until all of the cheese is used up – this should give you several nuggets per person.
  4. Heat your griddle pan over a medium-high heat for six to eight minutes, until smoking hot. While this is happening, cut each nectarine in half, remove the stone and then cut each half into three to four wedges. Place each wedge, flesh side down, on the griddle, for two to three minutes, until good char lines appear. Resist the urge to move the wedges until these form. Turn over and repeat for the other side, then remove the wedges to a plate.
  5. Prepare your dressing by whisking the tamarind paste and lemon into the olive oil. Taste and add seasoning to adjust. If you feel it needs some sweetness, add some honey to taste.
  6. Next, build your plates/platter by taking the radicchio, chicory and rocket and placing over the surface, arranging nicely. Drizzle the dressing reasonably heavily over the leaves and finish by placing the goat’s cheese nuggets over the leaves.

TIP: A simple balsamic vinegar dressing would work perfectly here also. The nut and spice mix we use here is a very simple version of dukkah, a classic Middle Eastern topping – it works wonderfully sprinkled over many types of salad or just simply over hummus – be generous. So perhaps make more and store as it keeps for several weeks.