Radicchio salad for October

Believe me: lunch salads in restaurants are not always a picknick. Even though the menu may suggest prettily arranged mixed veggies, chances are great that green lettuce comes drowned in ready-made dressing and tomato slices are so thin and non-existent, that the concept of "mixed salad" is altogether questionable.

Save for a few tried places, there's no better value for money in the salad department than having a bit of improvization in your own kitchen to come up with the Real Deal.

Radicchio salad for October

Serves 2-4

1 head of radicchio lettuce, chopped
big handful of parsley, roughly chopped
300 g cooked chickpeas
1 tin of sardines
generous sprinkling of sunflower seeds
1 tablespoon tamari
3 tablespoons carthame oil

Combine all ingredients, step out, and have this salad in the October sun.