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