Put the goat cheese in a bowl and whisk in enough buttermilk to thin to desired consistency. Fold in the shallots and most of the chives, reserving some for garnish. Stir in garlic to taste ...

To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the ...

Arrange the salad leaves on a large platter ... barley, cheese and walnuts, tossing very slightly to combine well. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve.