James Strawbridge’s Roasted Grape, Smoked Almond and Oxfordshire Rollright Salad

James Strawbridge's Roasted Grape and Oxford Rollright Salad Portrait

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. 

Serves 4



  1. 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. 
  2. 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. 
  3. Bake the focaccia on a tray in the oven for 8-10 mins with a drizzle of olive oil while the grapes are cooking. 
  4. 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. 
James Strawbridge's Roasted Grape and Oxford Rollright Salad Header

The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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