Roast grape and whipped feta salad

Roast grape and whipped feta salad

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  • 4 to 6
  • Easy
  • Meat-free
  • 30 minutes
  • 10 minutes
  • Woolworths House Cultivar Chenin Blanc

“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.”


  • 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

Cooking Instructions

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.

Find more salad recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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