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Roast Grape Chicory Walnut & Gorgonzola Salad

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

A bold salad of bitter chicory, sweet blistered grapes and creamy gorgonzola, finished with crunchy walnuts and a glossy hit of balsamic. It’s all about contrast - warm and cold, sweet and sharp - and works brilliantly as a hearty side.

A bold salad of bitter chicory, sweet blistered grapes and creamy gorgonzola, finished with crunchy walnuts and a glossy hit of balsamic. It’s all about contrast - warm and cold, sweet and sharp - and works brilliantly as a hearty side.

IngredientsMethod

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

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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roast-grape-chicory-walnut-gorgonzola-salad