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Essential Olive Oil500ml
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99p/100mlAromatic, rich and intensely sweet Vitoria grapes are the perfect foil to punchy goat’s cheese in this satisfying salad. A pack of washed and ready-to-eat leaves makes it super-quick to prepare.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6; line your largest baking tray with baking parchment. Mix 1½ tbsp oil and the garlic in a mixing bowl. Break the bread into bitesized chunks, season and toss in the oil. Spread over one side of the baking tray.
Wipe out the bowl, then mix another ½ tbsp oil with the honey and balsamic vinegar. Toss the grapes in the mixture, then spread over the other side of the tray. Roast for 5 minutes, then turn the croutons and drape the goat’s cheese over them. Add the pecans to the tray and roast everything for a final 5 minutes
In a large bowl, toss together the salad leaves and croutons then divide the salad between plates and top with the grapes and pecans. Drizzle with a little more oil and vinegar to serve.
Rosemary
For extra aroma, add a couple of rosemary sprigs to the grapes while roasting.
Typical values per serving when made using specific products in recipe
Energy | 2,528kJ/ 604kcals |
---|---|
Fat | 31g |
Saturated Fat | 12g |
Carbohydrates | 63g |
Sugars | 28g |
Fibre | 4.7g |
Protein | 17g |
Salt | 1.5g |
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60p/100ml0 added
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£3.00Price per unit
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£1.43/100g