This is the most cheering winter salad I know as everything except the dill is red or orange. It is a great opportunity to embrace colour. It is delicious served with smoked fish or by itself as a starter. Beetroot and red onion turn it into a more substantial dish. Sumac is crucial to balance all the flavours.

1 head of radicchio
3 blood oranges (or 2 ordinary oranges)
1 red chicory
Small handful dill leaves, finely chopped
2 tsp sumac

Extras
Beetroot, boiled, skinned and cut into cubes
1 red onion, finely sliced and pickled in red wine vinegar for at least 30 minutes
A few soft dates, stoned and cut in two

Dressing
4-5 tbsp extra virgin olive oil
1-2 tbsp red wine vinegar
2 tbsp pomegranate molasses (or date molasses)
Salt and freshly ground black pepper

Wash the radicchio and trim off the base. Take off any tough leaves. Cut across the width into 3cm slices. Separate out the sections and leave them on kitchen paper for few minutes to absorb moisture before putting them into a salad bowl. Prepare the chicory in much the same way but slice this vertically into thin slivers.

Using a sharp knife prepare the oranges by cutting off small discs at the top and bottom and carefully cutting away the peel and pith down to the exposed flesh. Tease the segments away from their membrane. Add to the salad bowl together with the sumac and dill.

Optionally, add the beetroot and onion.

Mix the dressing ingredients and taste. You will need to be generous with the salt and black pepper to counter the sweetness of the oranges. Pour as much as needed over the salad. Toss the salad until everything is well coated before serving with dates (if using) sprinkled on top.