1. Heat oil in a frying pan, then fry onion for 2 mins until softened. Add the garlic and Quorn mince, then fry for a further 2 mins.
2. Stir in the dates, almonds and spices, then cook for 2-3 mins. Tip in the tomatoes, then bring to the boil. Cover, then simmer for 10 mins. Stir in the chopped mint, then season.
3. Carefully remove 4 large leaves from the radicchio and sit 2 on each serving plate. Spoon the Quorn mixture into the leaves and garnish with mint.