4 large carrots cut into sticks, Fino Olive Oil, handful thyme leaves, 1/2 tsp chilli flakes, 1 red onion cut into wedges, 1 garlic clove chopped, 1 tbsp Fino White Balsamic, 1 tbsp orange juice, 1 tbsp honey, 1 head radicchio chopped, 2 oranges peeled and cut into chunks, salt and pepper, parsley to garnish
Place carrots, glug of Fino olive oil, half the thyme leaves and half the chilli flakes into a heavy based pan and add in 100ml water. Cook over a medium heat stirring occasionally until the water is evaporated (about 10 mins). Continue to cook until the carrots are lightly browned and tender. Remove and put to one side.
Using the same pan cook the onions along with another glug of Fino olive oil, the remainder of the thyme and the chilli flakes, stirring occasionally until the onions are brown and tender.
Whisk together the garlic, Fino White Balsamic, orange juice, honey and another glug of Fino olive oil in a jug - season with salt and pepper.
Place the carrots, onions, radicchio and orange slices in a bowl - pour over the dressing and toss well to coat. Sprinkle with parsley.