Roast grape and whipped feta salad
4 to 6
Easy
30 minutes
10 minutes
“It’s easy enough to double this salad and the whipped feta is also good as a dip or a spread – I like its saltiness with the sweetness of the grapes and the softness of the lettuce leaves. I also prefer the look of two small smashed lettuces in this dish.”
Ingredients
Method
- 2 rinsed and dried
- 250 g seedless green grapes
- to garnish (optional) For the roast grapes
- 250 g seedless white grapes
- 1 T olive oil
- to taste sea salt For the whipped feta
- 200 g broken into chunks
- ¾ cup Woolworths plain double-cream yoghurt
- 1 clove smashed
- 3 T olive oil
- to taste black pepper
Method
Ingredients
1. Cut out the core of the lettuces, then place on a suitably sized platter. Smash with your hand to open them out.
2. Rinse and dry the grapes, break into clusters and place on a paper-lined baking tray. Spread out as flat as possible. Drizzle with oil and season lightly with salt.
3. Roast at 220°C for 10 minutes, or until starting to burst and blister. Allow too cool to room temperature.
4. To make the whipped feta, blend all the ingredients in a food processor until well mixed, smooth and creamy.
5. Serve the lettuce with the roast grapes and whipped feta.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira
Comments