Good Food:

Asian-style salad leaves As the weather for salads begins to fade there's just time to squeeze in one more recipe before the start of autumn. This is no boring plate of leaves, I promise you it's totally delicious!   Ingredients 2 heads raddicchio cut into quarters 2 heads Romaine lettuce sliced 2 heads Endive cut into quarters 6 spring onions, cut into large pieces 3 tbsp sherry vinegar 2 tbsp soy sauce 1 tbsp grated fresh ginger 2 cloves garlic, chopped 2 tbsp smooth peanut butter 1 finely chopped chilli (or more depending on your tastes)  2 tsp honey 1 tsp toasted sesame oil 6 tbsp light olive oil  Small bunch coriander Salt and freshly ground black pepper   For the vinaigrette put the vinegar, soy sauce, ginger, garlic, peanut butter, chili, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the olive oil until the mixture is emulsified. If the vinaigrette is too thick add a little warm water. Season the vinaigrette with salt and pepper. To prepare the leaves brush them with oil and season with salt and pepper. Grill them under a high heat until they are lightly golden brown and arrange them on a plate. Drizzle the leaves with the vinaigrette and garnish with the spring onions and chopped coriander.