Roast Grape Chicory Walnut & Gorgonzola Salad

V
V*
DF
GF
Serves
4-6 as a side
Cook Time
20 minutes

This is one of my favourite salads. I actually serve it on the Christmas table. Bitter chicory, sweet blistered grapes and creamy gorgonzola, finished with crunchy walnuts and a hit of balsamic. It’s all about contrast - warm and cold, sweet and sharp, soft and crunchy. The perfect "hearty" salad.

This is one of my favourite salads. I actually serve it on the Christmas table. Bitter chicory, sweet blistered grapes and creamy gorgonzola, finished with crunchy walnuts and a hit of balsamic. It’s all about contrast - warm and cold, sweet and sharp, soft and crunchy. The perfect "hearty" salad.

Ingredients

For the roast grapes
  1. Seedless red grapes |400g|
  2. Olive oil |1 tbsp|
  3. Thyme sprigs |2| picked
  4. Honey | | small drizzle
  5. Sea salt & black pepper
The rest of the salad
  1. Extra virgin olive oil |1 tbsp
  2. Red chicory heads |2| leaves separated
  3. Yellow chicory heads |2| leaves separated
  4. Walnuts |120g
  5. Gorgonzola |200g| roughly torn
  6. Balsamic glaze | | to finish

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Roast the grapes
  1. Heat the oven to 200°C
  2. Place the grapes on a lined tray, drizzle with olive oil, picked thyme and honey, and season lightly
  3. Roast for 7-8 minutes until softened slightly, blistered and just starting to caramelise
  4. Remove and set aside to cool slightly
Assemble the salad
  1. Arrange the chicory leaves on a large serving platter
  2. Spoon over the warm roast grapes and drizzle with their roasting juices
  3. Scatter with the toasted walnuts and gorgonzola
Finish
  1. Drizzle with a little extra olive oil and finish with a generous drizzle of balsamic glaze

Method

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roast-grape-chicory-walnut-gorgonzola-salad