Kalette salad with roasted grapes, walnuts and a healthier blue cheese dressing
Serves 4
Ingredients
Kalettes
160g kalettes
salad leaves
1 garlic clove, crushed
1/2 tsp cayenne pepper
15 walnuts
pinch of sea salt
2 tbsps the Governor extra virgin olive oil
Grapes
250g black sable grapes or any black grapes
1 tbsp of balsamic vinegar
2 sprigs of rosemary
1 tbsp of olive oil
Blue cheese dressing
150g Greek yoghurt
1 small clove of garlic, minced
50g blue cheese
1/2 tsp worcester sauce
2 tsp apple cider vinegar
1-2 tbsps milk or water to loosen
Method
1. Preheat the oven to 200c, Gas mark 6
2. In a large bowl whisk together the olive oil, garlic, salt, and cayenne pepper. Add the kalettes and massage the oil into the leaves. Lay them on a baking sheet and roast for 10mins, turn the temp down to 170c Gas mark 3 and roast for a further 5-10 mins until tender.
3.Meanwhile whisk together the olive oil and balsamic, add the grapes and toss to coat. Place them in a small baking dish with the rosemary sprigs and cook for 20mins.
4.Place the dressing ingredients in a small food processor and blend to desired consistency, add a little water or milk to loosen.
5. Serve the kalettes on a bed of salad leaves, top with the grapes, walnuts, blue cheese and drizzle over the salad dressing.
Buy your Governor EVOO here: https://thegovernorevoo.co.uk/
