Sweet sour radicchio with toasted crumbs herby lentils

Ingredients

• 5 tbsp extra virgin olive oil or rapeseed oil, plus extra for drizzling
• 1 small red onion, finely chopped
• 15g flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped
• 2 garlic cloves, crushed
• 400g can black or green lentils, drained
• 15g mint, leaves picked and finely chopped
• 3 tbsp sherry or red wine vinegar
• 100g sourdough or focaccia, pulsed to fine crumbs in a food processor
• 1 radicchio (about 500g), quartered, cored and leaves separated

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