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