Baked Grapes Salad with Buffalo Mozzarella

Baked grapes and buffalo mozzarella salad

Baked Grapes Salad with Buffalo Mozzarella

We had my parents over for BBQ over because it was the perfect weather for it. Just before I left the house, I flipped through Ottolenghi’s Simple and landed on his burrata with chargrilled grapes and basil. I wasn’t sure about it but have kept that in mind. In the trip from home to Chadstone, I still couldn’t decide what salad or vegetables to make so I walked into Dymocks for more inspiration. If I happened to be at Chadstone around meal times, Dymocks seems to be a stop before the supermarket and very occasionally, I would pick up a book and bring it home (I pay for it, of course). I flipped through Hetty McKinnon’s Family cookbook while I was there so I gave it a go. I had no regrets and in fact it was so tasty we had it two nights in a row experimented with different cheeses.

This is my version is based on Ottolenghi’s recipe.

Ingredients

  • 1 cup of seedless red grapes
  • 2 tbs apple cider vinegar
  • salt and pepper
  • 1 tb extra virgin olive oil
  • 2 cups of rocket leaves
  • rind of 1/2 lemon
  • 1/4 cup crushed hazelnuts
  • a ball of buffalo mozzarella, labneh or feta
  • a handful of basil leaves, roughly chopped
  • lemon myrtle infused olive oil

Preheat the oven to 180-degree celsius. mix grapes, vinegar, salt, pepper and extra virgin olive oil in a small mixing bowl. Line a baking tray and bake grapes for 20 minutes. The skin of the grapes should be soft but not burnt. Alternately, you can grill the grapes on a barbeque just like Ottolenghi’s recipe.

Remove the grapes from the oven and let cool while preparing the salad. Wash and arrange rocket leaves, grate lemon rind on salad, scatter the grapes and hazelnuts on the plate. Place the ball of mozzarella (or your choice of cheese) in the middle of the plate. Garnish with basil leaves and drizzle with lemon myrtle infused olive oil.

On the second night, we replace buffalo mozzarella with labneh (yoghurt cheese) instead. It was smoother and just as good. We will have it the third time this week with feta, can’t wait!

*I found the lemon myrtle infused olive oil at a farmers market in Byron Bay. You can also replace this with any flavored olive oil or just use extra virgin olive oil.

 

baked grapes with buffalo mozzarella salad

Tags:
,