Emmental, roasted grape and honeyed walnut salad

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For a crunchy, tasty salad you can’t beat this combination of flavours. You can replace the Emmental with Stilton or grill slices of halloumi cheese and lay on the top.


Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Serves 2
100g black and green grapes mixed
50g walnut pieces
1tbsp clear honey
125 g Emmental
1 tbsp olive oil
Balsamic dressing to garnish
Salad leaves

Roast the grapes in a moderate oven Gas Mark 3 / 170C for 5-10 minutes until moist and sticky. Cool.
Roast the walnuts in a moderate oven for about 5 minutes. Remove from oven, stir in the honey and pop back into the oven for another 3 minutes. Cool.
Dice the Emmental into small cubes.
Put salad leaves into a serving dish.
Sprinkle grapes, cheese and walnuts over the leaves.
Mix the olive oil with any of the sticky juices from the grapes and drizzle over the salad
Garnish with balsamic dressing.