Even on a cold winter’s day, a warm salad can be comforting. Slowly roasting grapes gives them an intense sweetness with a lovely sticky texture. You can use any grapes as long as they are seedless and its great for using up any that are past their best.
Emmental, Roasted Grape and Honeyed Walnut Salad
- 100 g black and green grapes mixed
- 50 g walnut pieces
- 1 tbsp clear honey
- 125 g Emmental
- 1 tbsp olive oil
- Balsamic dressing to garnish
- Salad leaves
- Spread the whole, washed grapes onto a baking tray.
- Roast the grapes in a moderate oven Gas Mark 3 / 170C for 5-10 minutes until moist and sticky.
- Roast the walnuts in a moderate oven for about 5 minutes.
- Remove from oven, stir in the honey and pop back into the oven for another 3 minutes. Cool.
- Dice the Emmental into small cubes.
- Put salad leaves into a serving dish.
- Sprinkle grapes, cheese and walnuts over the leaves.
- Mix the olive oil with any of the sticky juices from the grapes and drizzle over the salad
- Garnish with balsamic dressing.
You can replace the Emmental with Stilton or grill slices of halloumi cheese and lay on the top.