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Ingredients
150g Waitrose Vitoria Seedless Grapes
1 tbsp olive oil
½ tbsp balsamic vinegar
30g walnuts
125g British soft goat's cheese
3 tbsp goat's milk yogurt (or Greek yogurt)
½ unwaxed lemon, zest
4 slices sourdough bread, toasted
3 lemon thyme sprigs, leaves picked
Method
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.
Cook’s tip
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.
And to drink...
The Doctors’ Rosé, Marlborough, New Zealand (75cl), is full of strawberry and cherry flavours, with just a hint of sage and thyme
Nutritional
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
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