- Serves2
- CourseLunch
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Ingredients
- 2 tbsp Essential Olive Oil, pluz extra for drizzling
- 1 clove/s garlic, crushed
- 150g day-old crusty bread or sourdough, crusts removed
- 1 tsp Essential Clear Honey
- 1 tbsp balsamic vinegar, plus extra for drizzling
- 150g Waitrose Vitoria Seedless Grapes
- 100g Essential English Goat's Cheese, halved and thinly sliced
- 50g pecans
- 160g pack beetroot salad
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.
Cook’s tip
Rosemary
For extra aroma, add a couple of rosemary sprigs to the grapes while roasting.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,528kJ/ 604kcals |
---|---|
Fat | 31g |
Saturated Fat | 12g |
Carbohydrates | 63g |
Sugars | 28g |
Fibre | 4.7g |
Protein | 17g |
Salt | 1.5g |