There’s always one recipe that takes people by surprise and this is it. The warm grapes and their juice mingle with the balsamic vinegar and are perfect with the creamy mozzarella and lemon salad.
Serves: 6
INGREDIENTS
Grapes
2 bunches red grapes (about 600 grams)
4 large sprigs of thyme
2 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt and ground pepper
To serve
¼ cup thick plain yoghurt
¼ cup cream
250 grams fresh mozzarella or bocconcini in whey, drained
finely grated zest 1 lemon
sea salt and ground pepper
olive oil for drizzling
METHOD
Preheat the oven to 180°C fan bake.
Place the thyme sprigs on a lined baking tray and top with the grapes. Drizzle over the olive oil and balsamic vinegar then season with salt and pepper.
Roast for 30 minutes, turning the grapes a couple of times until wilted and juicy. Cool on the tray.
To serve: Stir the yoghurt and cream together in a medium bowl. Rip the cheese into chunks and fold through the cream. Transfer to a serving plate and top with the lemon zest, salt and pepper and a drizzle of olive oil.
Arrange the grapes next to the cheese and pour the pan juices over the grapes. Serve with grilled bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.