Harriet Olive makes Roasted Grapes Two Ways 

made by Harriet Olive 

@harriet.olive

It’s that wonderful time of year where we’re all breathing a sigh of relief as we realise we’ve made it, the warmer months are here. For me, this changes everything in the kitchen. I want light, bright, fresh, cold, crunchy, simple. Dishes that make me feel (especially at the moment) like I’m on the cliffs in Sardinia. That’s exactly what this dish is inspired by. Roasted grapes are a brilliant discovery. A little go in the oven releases their sweetness that balances wildly well with salty, whether that be from sea salt flakes, ricotta or some fab anchovies.

For my latest recipe, I’ve done these roasted grapes in two ways – one for breakfast, and one for a light lunch or dinner. There are so many other ways you can serve them, like with a big chunk of cheddar cheese, in a salad with shaved fennel or with some fab vanilla bean ice-cream and olive oil. I hope you find this roasted fruit as life-changing as I did when I first started playing.  

INGREDIENTS

1 kg red grapes (ideally seedless)

2 tbsp olive oil

1 tbsp honey

1 tbsp sea salt

Cracked black pepper

METHOD

Pre heat oven to 180C degrees.

Wash and dry grapes. Place on baking tray and drizzle evenly with olive oil and honey, making sure to coat all of them. Sprinkle with sea salt and give them a good season with the cracked black pepper.

Place in oven and roast for 20-30 minutes, or until starting to soften. Don’t let them get too roasted as they’ll lose their shape.

           TO SERVE

            BREAKFAST

Use your favourite muesli here, but make sure it had some good crunch. I used Farmer Joe’s for this dish. Tahini is a must and a drizzle of olive oil is a lovely surprise element that balances with the honey and tangy yoghurt.

            Yoghurt, I’ve used goat’s here but Greek would also be wonderful

            Muesli of your choice

            1 tbsp tahini

            1 tbsp toasted buckwheat

            1 tsp honey

            1 tsp honey

            1 tsp olive oil

            Pinch of sea salt (optional)

            Milk of your choice

Place muesli in your made + more bowl. Add in grapes. Top with a good dollop of yoghurt, sprinkle with toasted buckwheat, a good drizzle of tahini and honey, a sprinkle of cinnamon and finish with a splash of olive oil. I also like a little pinch of salt on this but salt on breakfast isn’t everyone’s thing (it balances beautifully against the sweet grapes and honey!).

            LUNCH

This wonderfully simple lunch or light dinner is perfect for a Sunday lunch where you don’t want to be slaving in the kitchen. Your guests can build their own plate. I’ve topped my sourdough here with a smear of Pepe Saya butter, ricotta, grapes, sardines, fresh parsley and gone heavy on the olive oil, sea salt and cracked pepper. Serve it with a light chilled red or amaro spritz.

            Crunchy bread

            250g ricotta

            Olive oil

            1 tsp dried oregano

            Sea salt flakes

            Cracked black pepper

            1 tin of sardines or anchovies

            Parsley

For ricotta, tip out into made + more bowl. Drizzle with one tablespoon of olive oil, sprinkle with oregano and a good pinch of both salt and pepper. Finish by topping with torn parsley leaves.

For dish, grab a piece of bread, smear it with ricotta, top with grapes and a piece of your chosen tinned fish. Finish with a good garnish of fresh parsley, a pinch of salt and cracked black pepper.