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Chicory, roasted grape and goats' cheese salad

Chicory, roasted grape and goats' cheese salad

Vibrant, crisp chicory leaves are the ideal shape to scoop up the other ingredients of this quick and easy salad. 

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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  • 400 red grapes, stalks removed
  • 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


  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.


Typical values per serving when made using specific products in recipe


1,289kJ/ 310kcals



Saturated Fat












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4 out of 5 stars1 rating