Red radicchio, pumpkin and feta salad

For a light but tasty dish, try this recipe, judging the quantities by eye. The bitterness of radicchio balances the sweetness of pumpkin and balsamic vinegar and the tang of feta. Simple, but surprisingly well balanced; crunchy toasted pumpkin seeds, now readily available, are essential.
INGREDIENTS
1 head red radicchio
Pumpkin
Feta
2 glasses water
1 glass white vinegar
Pumpkin seeds
Extra virgin olive oil
Balsamic vinegar
Balsamic reduction
Salt
Pepper
I bring 2 parts water and 1 part vinegar to the boil with a little salt. Meanwhile, I separate and wash the radicchio leaves.
I add the radicchio and, when the water returns to the boil, cook for 3 minutes.
I drain into a bowl of iced water to preserve the colour.
After a few minutes, I squeeze gently, dry on kitchen paper and cut into fairly large pieces.
I dress with oil, pepper, salt and balsamic vinegar.
I remove the pumpkin seeds and skin.
I slice it.
I cook it on a hot griddle.
I dress the cooked pumpkin with oil, pepper, salt and balsamic vinegar.
I toast the seeds in a small pan with a teaspoon of oil until golden and crisp.
Everything is ready to plate.
I arrange radicchio on the plate.
I add the grilled pumpkin slices.
I crumble over feta.
I scatter with toasted pumpkin seeds.
I finish with a drizzle of oil and a few drops of balsamic reduction. A light dish that pleases vegetarians too.