Buf­falo moz­zarella and roasted black grape salad with crispy pro­sciutto and smoked sea salt

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

We can’t re­mem­ber why we first thought of roast­ing grapes, but we are so glad we did – they are quite de­lec­ta­ble. We like to serve them on a favourite br­uschetta of ours that com­bines roasted grapes with goat’s cheese and a driz­zle of truf­fle oil – pretty and dif­fer­ent. Here we pair them with creamy buf­falo moz­zarella, basil and crispy Parma ham. When you get a mouth­ful of this with all the el­e­ments to­gether, it’s one of those mo­ments when you just stop for a sec­ond and think, ‘Wow, that’s de­li­cious.’

SERVES 2 small bunch of seed­less black grapes small bunch of thyme driz­zle of olive oil, plus ex­tra for fry­ing 1 slice of Parma ham, roughly torn small hand­ful of salad leaves 1 buf­falo moz­zarella ball 50g roasted hazel­nuts 1 red chilli, sliced pinch of smoked sea salt (op­tional) driz­zle of pep­pery ex­tra vir­gin olive oil driz­zle of good-qual­ity bal­samic vine­gar few basil leaves few ed­i­ble flow­ers (op­tional) salt and pep­per 1 Pre­heat the oven to 220C/gas 7 and line a bak­ing tray with bak­ing pa­per or foil. 2 Pull the grapes off the stems and place on the bak­ing tray with the thyme. Driz­zle with olive oil, sea­son with salt and pep­per and roast for about 20 min­utes un­til the grapes are siz­zling. Re­move from the oven and leave to cool. 3 Heat a lit­tle more oil in a small fry­ing pan and fry the torn Parma ham un­til crisp, then re­move and drain on kitchen pa­per. 4 Scat­ter the salad leaves over a serv­ing plate, tear up the moz­zarella and dot over the top (you could also leave the moz­zarella whole). Scat­ter over the grapes, hazel­nuts, chilli and Parma ham. Sea­son with the smoked salt, if us­ing. Driz­zle over a lit­tle pep­pery ex­tra vir­gin olive oil and bal­samic and fin­ish with a few basil leaves and some ed­i­ble flow­ers, if us­ing. Serve at once.

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