Roasted Grape and Goat’s Cheese Salad

Cut a small slit into each grape (this will stop them from bursting in the oven) and preheat the oven to 160C. Line two baking trays and place the nuts on one and the grapes on the other. Spray with a little olive oil, then roast for 15 mins. Remove the nuts and set aside, and return the grapes to roast for 10 mins more.
Add the spinach, nuts and grapes to a salad bowl. Crumble in the goat’s cheese, and mix to combine. Add the sugar and vinegar to a small saucepan and gently heat. Stir until the sugar has dissolved, then bubble for about 5 mins or until a caramel is formed. Immediately drizzle over the salad and serve with a good grind of salt and pepper.

35 mins

4 serving

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