Baked Grape Cheese Board Salad

A night out (or in) with a cheese board is a night well spent, but often they’re loaded with some not-so-healthy ingredients.

We’re going to show you how you can nibble on the platter staples you adore, with a few swaps for a healthier (but still as delicious) cheese board. All you need are a few hacks, a sprinkling of culinary liberation and a pinch of wisdom. 

Grapes are currently in season, meaning they are bursting with flavour, size and nutrients. Jam packed with polyphenol antioxidant that has anti-inflammatory and anti-ageing effects, not only do they help repair your cells, but they are low in calories and have an impressive serving of vitamin C.

But cooking with grapes? Yes, it’s possible. Pair your baked grapes with the bitterness of rocket which will help create digestive enzymes to break down the feta cheese, and add a crunch of nuts and seeds rich in healthy fats and fibre. A full sensory taste explosion, plus some sneaky nutrition!

Ingredients:

2 cups red grapes, destemmed

1 handful rocket leaves

1 handful baby spinach leaves

½ cup fresh mint leaves, torn

½ cup feta cheese, crumbled

¼ cup pumpkin seeds

½ cup pistachio nuts

1 tbsp nutritional yeast

1 pinch sea salt

1 pinch cracked black pepper

Dressing:

¼ cup olive oil

3 tbsp apple cider vinegar

2 tbsp honey

1 tsp wholegrain mustard

1 pinch sea salt

1 pinch cracked black pepper

Method:

Preheat oven to 140°C.
Line a baking tray with baking paper, lay out the grapes and bake for 50-60 minutes.
In a non-stick pan drizzled with olive oil, lightly toast the pistachios and pumpkin seeds with nutritional yeast, salt and pepper for 5-6 minutes.
Lay rocket, spinach and mint leaves on a large serving plate, sprinkle with baked grapes, feta cheese and your nutty seed mix.
For the dressing: In a jar, combine olive oil, apple cider vinegar, honey, mustard, salt and pepper. Drizzle dressing over salad.
Eat and enjoy!