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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.