There’s always one recipe that takes people by surprise and this is it. The warm grapes and their juice mingle with the balsamic vinegar and are perfect with the creamy mozzarella and lemon salad.
Serves: 6
INGREDIENTS
Grapes
2 bunches red grapes (about 600 grams)
4 large sprigs of thyme
2 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt and ground pepper
To serve
¼ cup thick plain yoghurt
¼ cup cream
250 grams fresh mozzarella or bocconcini in whey, drained
finely grated zest 1 lemon
sea salt and ground pepper
olive oil for drizzling
METHOD
Preheat the oven to 180°C fan bake.
Place the thyme sprigs on a lined baking tray and top with the grapes. Drizzle over the olive oil and balsamic vinegar then season with salt and pepper.
Roast for 30 minutes, turning the grapes a couple of times until wilted and juicy. Cool on the tray.
To serve: Stir the yoghurt and cream together in a medium bowl. Rip the cheese into chunks and fold through the cream. Transfer to a serving plate and top with the lemon zest, salt and pepper and a drizzle of olive oil.
Arrange the grapes next to the cheese and pour the pan juices over the grapes. Serve with grilled bread.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!