Marinated Flamingo Peas with Charred Radicchio & Orange

Method

1. Drain and rinse the soaked flamingo peas. Place in a large pot of water, add the bicarbonate of soda if using (it's not necessary unless you have especially hard water) and 1tsp of salt, bring to the boil then place a lid on the pan and reduce to a simmer.
2. Leave to simmer for 30-35 minutes until tender. If skins come loose, remove as many as you can for a nicer texture.
3. In a mixing bowl, combine all remaining marinade ingredients with a generous amount of salt and pepper.
4. Once the peas are cooked, drain and rinse, then add them while still warm into the marinade.
5. Leave to cool to room temperature, then refrigerate in an airtight container for at least 30 minutes.
6. Prep the orange: Cut the top and bottom off, then slice away the skin and pith.
7. Over a bowl to catch juices, cut out each segment. Squeeze any excess juice from the remaining core into the bowl.
8. Slice the radicchio in half, keeping the core intact, and chop into 8 even-sized wedges.
9. Heat a frying pan over high heat with olive oil. Sear radicchio wedges for 2-4 minutes per side until golden brown, seasoning with a little salt.
10. Mix the honey into the reserved orange juice and season with salt and pepper.
11. Arrange radicchio and orange segments on a platter. Spoon over a third of the marinated flamingo peas and drizzle with the orange dressing.