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    Chicory, roasted grape and goats' cheese salad

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    Chicory, roasted grape and goats' cheese salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    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. 

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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