CHICORY ROASTED GRAPE AND GOATS CHEESE SALAD

400g red grapes, stalks removed • 1½ tbsp extra virgin olive oil, plus extra for drizzling • 6-7 fresh thyme sprigs, leaves picked • 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 ½ x 25g pack flat leaf parsley, leaves picked