Roasted grape & goat's cheese salad

Name: Roasted grape & goat's cheese salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil, pluz extra for drizzling; 1 clove/s garlic, crushed; 150 g day-old crusty bread or sourdough, crusts removed; 1 tsp Essential Clear Honey; 1 tbsp balsamic vinegar, plus extra for drizzling; 150 g Waitrose Vitoria Seedless Grapes; 100 g Essential English Goat's Cheese, halved and thinly sliced; 50 g pecans; 160 g pack beetroot salad

Aromatic, 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.

3.5 out of 5 stars(5) Rate this recipe

VegetarianHealthy2 of your 5 a day

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

2 tbsp Essential Olive Oil, pluz extra for drizzling
1 clove/s garlic, crushed
150g day-old crusty bread or sourdough, crusts removed
1 tsp Essential Clear Honey
1 tbsp balsamic vinegar, plus extra for drizzling
150g Waitrose Vitoria Seedless Grapes
100g Essential English Goat's Cheese, halved and thinly sliced
50g pecans
160g pack beetroot salad

Method

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.