Sweet roasted grapes and creamy goat’s cheese come together superbly in this quick veggie lunch.
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 180 °C, gas mark 4. Toss the grapes, oil, vinegar, and a pinch of salt in a small roasting tin and roast for 8 minutes. Shake the tin to turn the grapes, then put the walnuts on a separate baking tray and add to the oven with the grapes for a further 8 minutes, until the grapes are soft and juicy, and the walnuts toasted. Set both aside to cool.
Use a wooden spoon to beat together the goat’s cheese, yogurt and lemon zest; season. Spread over the toasted bread and top with the grapes and any roasting juices, the broken walnuts and the thyme leaves.
The roasted grapes work in both savoury and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.
The Doctors’ Rosé, Marlborough, New Zealand (75cl), is full of strawberry and cherry flavours, with just a hint of sage and thyme
Typical values per serving when made using specific products in recipe
Energy | 2,928kJ/ 700kcals |
|---|---|
Fat | 34g |
Saturated Fat | 13g |
Carbohydrates | 71g |
Sugars | 19g |
Fibre | 5.5g |
Protein | 24g |
Salt | 1.3g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
