Roasted grape & goat’s cheese salad
Roasted grape & goat’s cheese salad
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6; line your largest baking tray with baking parchment. Mix 1½ tbsp oil and the garlic in a mixing bowl. Break the bread into bitesized chunks, season and toss in the oil. Spread over one side of the baking tray.
Wipe out the bowl, then mix another ½ tbsp oil with the honey and balsamic vinegar. Toss the grapes in the mixture, then spread over the other side of the tray. Roast for 5 minutes, then turn the croutons and drape the goat’s cheese over them. Add the pecans to the tray and roast everything for a final 5 minutes.
In a large bowl, toss together the salad leaves and croutons then divide the salad between plates and top with the grapes and pecans. Drizzle with a little more oil and vinegar to serve.
