Cheeseboard salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Cheeseboard salad
Roasting grapes intensifies their sweetness, which works well with the creamy Stilton and sharp pickled walnuts in this salad. Heap it on the garlicky toasts for a sofa supper
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
599Kcal
Fat
37gr
Saturates
9gr
Carbs
51gr
Sugars
26gr
Fibre
5gr
Protein
16gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 200g black grapes
- 2 sprigs of thyme
- 4 tsp olive oil
- ¼ tsp light brown soft sugar
- 1 tsp balsamic vinegar
- 3 pickled walnuts (about 60g), roughly chopped, plus 2 tbsp of the pickle liquid
- 1 tbsp clear honey
- 2 thick slices sourdough*
- 1 large garlic clove
- 1 x 80g pack butterhead salad
- 50g Stilton*, crumbled
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. On a small baking tray, toss the grapes with the thyme, 1 teaspoon of oil, the sugar, balsamic vinegar and a pinch of salt. Roast for 15 minutes, stirring gently halfway through, until the grapes have shrivelled and started to burst. Leave to cool slightly.
- Meanwhile, whisk 1 teaspoon of the oil with the walnut pickle liquid and honey to make a dressing. Season to taste and set aside.
-
Toast the sourdough until lightly golden, then brush 1 side of each slice with the remaining oil. Cut the garlic clove in half and rub the cut sides on the oiled sides of the toast. Divide the salad leaves between two shallow bowls or plates, then scatter over the grapes, Stilton, pickled walnuts and some cracked black pepper. Drizzle with the dressing and serve with the garlic toasts on the side.
*Check your cheese is vegetarian and use gluten-free bread, if required
