Directions:

• Preheat the barbecue until the flames have died down and the coals are covered in a layer of white ash. (If you wish to cook this inside, you can also use a hot griddle pan.)
• Use tongs to lay the celeriac on the hot grill. Do not move the pieces for a couple of minutes. When they develop some colour, turn and cook on the other side; they should take 5�7 minutes in total. During cooking, add the pear slices (they need 4�6 minutes) and radicchio (needs 3�4 minutes). Alternatively, if your grill is small, cook in batches. When everything is cooked and slightly charred, transfer to a large bowl.
• To make the dressing, put half the berries in a sieve and place over a bowl. Use a spoon to crush the fruit and rub it through the sieve, creating a pool of juice in the bowl. Add the oil, vinegar, orange zest and a squeeze of juice. Add some salt and pepper and whisk together well. Taste and adjust as you like, with a little more vinegar, oil or orange juice.
• Pour the dressing over the grilled celeriac, radicchio and pears. Mix and leave for 2 minutes to infuse. Mix all of the ingredients gently together again.
• Transfer the salad to a serving platter or divide between four plates. Dot the remaining berries and the hazelnuts over the top. Season a little and garnish with chervil.