Quinoa, Roasted Grape and Dolcelatte Salad

30/05/2020

Brighten up a summer lunch time with this vibrant and utterly delicious salad packed with crunchy chicory leaves, juicy roasted grapes and creamy buttery cheese.

Serves: 4

Prepare: 15 minutes

Cook: 15 minutes

Ingredients:

  • 400g red grapes, stalks removed
  • 1 ½ tbsp extra virgin olive oil, plus extra for drizzling
  • 6-7 fresh thyme sprigs, leaves picked
  • 50g walnuts
  • 120g red and white quinoa
  • 250g red chicory, leaves separated
  • 100g dolcelatte cheese, broken into pieces
  • ½ lemon, zest and juice
  • handful of flat leaf parsley
  • pinch of chilli flakes, optional

1. Preheat the oven to 220°C, gas mark 7. Put the grapes on a baking tray and toss with 1 tbsp oil and thyme. Roast for 10-12 minutes, until they split open; season. Meanwhile, put the walnuts on a separate tray and roast for 5-6minutes, until a shade darker and aromatic. Leave to cool, then roughly chop.

2. Meanwhile, cook the quinoa as per pack instructions, and leave to cool for 5 minutes or so.

3. To serve, toss the chicory in the lemon zest and juice, plus the remaining ½ tbsp oil; season. Arrange on a large serving dish with the grapes, walnuts, dolce latte cheese and parsley scattered over. Toss the quinoa through the finished salad. Drizzle over a little more olive oil and serve straight away.

Tip: To make this into a lighter meal, simply leave the quinoa out.

Share