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Ingredients
400 red grapes, stalks removed
1½ tbsp extra virgin olive oil, plus extra for drizzling
6 fresh thyme sprigs
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
25g pack flat leaf parsley
Method
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,289kJ/ 310kcals
Fat
20g
Saturated Fat
4.8g
Carbohydrates
22g
Sugars
18g
Fibre
3.9g
Protein
7.4g
Salt
0.4g
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