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Preheat the oven to 180 °C, gas mark 4. Toss the grapes, oil, vinegar, and a pinch of salt in a small roasting tin and roast for 8 minutes. Shake the tin to turn the grapes, then put the walnuts on a separate baking tray and add to the oven with the grapes for a further 8 minutes, until the grapes are soft and juicy, and the walnuts toasted. Set both aside to cool.
Use a wooden spoon to beat together the goat’s cheese, yogurt and lemon zest; season. Spread over the toasted bread and top with the grapes and any roasting juices, the broken walnuts and the thyme leaves.
The roasted grapes work in both savoury and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.
The Doctors’ Rosé, Marlborough, New Zealand (75cl), is full of strawberry and cherry flavours, with just a hint of sage and thyme
Typical values per serving when made using specific products in recipe
Energy | 2,928kJ/ 700kcals |
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Fat | 34g |
Saturated Fat | 13g |
Carbohydrates | 71g |
Sugars | 19g |
Fibre | 5.5g |
Protein | 24g |
Salt | 1.3g |
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