Chicory, roasted grape and goats' cheese salad

Name: Chicory, roasted grape and goats' cheese salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 red grapes, stalks removed; 1½ tbsp extra virgin olive oil, plus extra for drizzling; 6 fresh thyme sprigs; 50 g blanched hazelnuts; 250 g white chicory, trimmed and leaves separated; 140 g red chicory, trimmed and leaves separated; ½ lemon, zest and juice; 100 g soft ash or plain goats’ cheese, broken into pieces; 25 g pack flat leaf parsley

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

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Serves4
CourseStarter
Prepare15 mins
Cook15 mins
Total time30 mins

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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.