Roasted grape sounds unusual, but we promise you are not going to regret trying this one. This is perfect for a sunny day in the garden. If you want to add some greenery, try leaves of gem lettuce or a few handfuls of spinach.
- 250g Oxfordshire rollright, sliced
- Large bunch of red grapes
- 1 red onion, roughly chopped
- 1 garlic bulb, halved
- 6 sprigs of thyme
- 2 tbsp smoked almonds
- 2 tbsp caramelised onion marmalade
- 2 tbsp PDO Kalamata extra virgin olive oil
- ½ rosemary and sea salt focaccia, sliced into cubes
- Preheat your oven to 200˚C. Prepare your garlic bulb by placing on a baking sheet, drizzling with a little olive oil and roasting for 25-30 mins.
- In a ridged skillet (or, if you don’t have one, throw into the same baking sheet as the garlic, about 15 mins later), griddle your red onions, grapes, and thyme with 1 tbsp of olive oil until the grapes are charred and blistered, and the onion softens. Add the smoky almonds to this and season to taste with salt and pepper.
- Bake the focaccia on a tray in the oven for 8-10 mins with a drizzle of olive oil while the grapes are cooking.
- Plate up the salad by tossing all ingredients gently together and topping with generous slices (or spoonfuls, if left at room temperature for 15-20 mins) of Rollright cheese and some generous dollops of onion marmalade.