Save to your scrapbook
Chicory, roasted grape and goats' cheese salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter or light lunch
400g red grapes, stalks removed
1½ tbsp extra virgin olive oil, plus extra for drizzling
6-7 fresh thyme sprigs, leaves picked
50g blanched hazelnuts
250g white chicory, trimmed and leaves separated
140g red chicory, trimmed and leaves separated
½ lemon, zest and juice
100g soft ash or plain goats’ cheese, broken into pieces
½ x 25g pack flat leaf parsley, leaves picked
1. Preheat the oven to 220˚C, gas mark 7. Put the grapes on a baking tray and toss with 1 tbsp oil and the thyme. Roast for 10-12 minutes, until they split open; season. Meanwhile, put the hazelnuts on a separate tray and roast for 5-6 minutes, until a shade darker and aromatic. Leave to cool, then roughly chop.
2. To serve, toss all the chicory in the lemon zest and juice, plus the remaining ½ tbsp oil; season. Arrange on a large serving dish with the grapes, hazelnuts, goats’ cheese and parsley scattered over. Drizzle over a little more olive oil and serve straight away.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.