Slice the shallots, chop the chives and segment one orange and juice the other. Slice the beetroot into wedges. Toss the shallots with the vinegar, sugar and a large pinch of salt in a non-reactive bowl. Set aside to pickle for 20 mins while you prepare the rest.

Spread the chives out on a small plate, and roll heaped teaspoons of the goat’s cheese in it, then set aside in the fridge to firm up until needed. Combine 3 tbsp of the olive oil with the honey, mustard and orange juice, season and set aside. Heat the remaining oil in a small frying pan over a medium heat and gently cook the pumpkin seeds with some seasoning until they start to pop, about 2-3 mins. Remove from the heat and spread out on a plate lined with kitchen paper.

Whisk the dressing to bring it back together and mix in the croutons. Leave to soak for a few mins. Divide the chicory or radicchio leaves, tearing any large ones, between six plates and top with the segmented orange and beetroot wedges. Scatter over the balls of herby goat’s cheese, toasted pumpkin seeds and finally the pickled shallots. Spoon over the dressing and croutons to serve.