zoom Roasted grape, freekeh & kale salad

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    Roasted grape, freekeh & kale salad

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    Roasted grape, freekeh & kale salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 20 minutes to 22 minutes 25 minutes

    Serves: 2

    Ingredients

    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 

    Method

    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.
     

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