Foodies Orbit

Ingredients
200 g seedless red grapes
1 radicchio or 2 red chicory
2 cloves of garlic
2 sprigs of fresh rosemary
2 heaped tablespoons pine nuts
olive oil
2 tablespoons balsamic vinegar
1 tablespoon runny honey
30 g rocket

Method
Put the grapes on a griddle pan over a high heat and grill for 5 minutes, or until caramelised and starting to burst open, then place in a large salad bowl.
Trim and quarter the radicchio, then dismantle all the leaves. Working in batches, grill, char and soften on both sides, then add to the bowl (this may feel like a very unusual process, but trust me, it’s delicious).
Once you've grilled the radicchio, turn the heat off (we're going to use the pan to make a warm dressing). Peel and finely slice the garlic, pick the rosemary leaves and place in the still-hot griddle pan with the pine nuts and 2 tablespoons of oil.
Keep everything moving for 1 minute, then add the balsamic vinegar (it'll sizzle and smell amazing!), and pour every last bit into the bowl along with the honey.
Toss and massage it all together, seasoning to absolute perfection with sea salt and black pepper.
Leave to sit for 10 minutes, then toss through the rocket. Great as a side salad, or shave over a little goat's cheese and serve with hot toast.

Ingredients
½ a pineapple
1 cantaloupe melon
2 kiwis
a handful of strawberries
a handful of seedless grapes
2 limes
½ a bunch of fresh mint , (15g)

Method
Preheat your barbecue or griddle pan. Place 6 wooden skewers into a large roasting tray of cold water to soak (this will stop them from burning).
Peel and core the pineapple, peel and deseed the melon, then chop them both into 3cm chunks. Peel and quarter the kiwis and trim the tops off the strawberries.
Carefully thread the fruit onto the skewers. (Use the grapes to secure any wobbly pieces of fruit as they sit nice and tightly to the skewer.)
Carefully transfer them to the barbecue or griddle pan and cook for 2 or 3 minutes on each side, then slide the fruit off the skewers into a bowl or onto a platter.
Squeeze over the lime juice, tear over the mint leaves, toss it all together and serv