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Roasted grape, freekeh & kale salad
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175g red seedless grapes, picked from their stalks
2 tbsp Italian balsamic and olive oil dressing
250g pack Merchant Gourmet Freekeh
½ x 150g pack Pentland Brig Kale
35g Stilton, crumbled
1. Preheat the oven to 200°C, gas mark 6. Tip the grapes into a small roasting tray and pour over 1 tsp of the dressing. Season and roast for 10-12 minutes, until slightly softened and juicy.
2. Meanwhile, heat the freekeh in a pan with a little water over a high heat until piping hot. Season. Set aside with the grapes to cool slightly.
3. Strip the kale from its tough stalks and shred the leaves. Massage the leaves briefly with your fingertips to soften them slightly. Wash under cold water, then drain thoroughly. Toss the roasted grapes with the freekeh and kale, and sprinkle over the Stilton. Mix the remaining dressing with any juices from the roasting tin and spoon over the salad to serve.
Cook’s tip Try baking any leftover kale (cut into ribbons) in the oven with a drizzle of olive oil until crisp. Season and serve hot as a tasty snack, or crumble over salads and other vegetable dishes.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in February 2020.