Fresh grapes and apples lend a sweetness to this tart salad driven by goat’s cheese, alongside a handful of greens such as watercress sprigs and parsley leaves. The light and well-balanced salad finished with the crunch of walnuts makes great accompaniment to any meal.
- 500 g red seedless grapes
- 2 green-skinned apples (400 g)
- ¼ cup (60 ml) lemon juice
- ½ cup (50 g) walnuts
- 120 g goat's cheese, crumbled
- 3 cups (90 g) loosely packed trimmed watercress sprigs
- 1 cup loosely packed fresh flat-leaf parsley leaves
- ¼ cup (60 ml) olive oil
- ½ lemon (70 g), cut into wedges
Halve grapes. Thinly slice apples into rounds on a mandoline or V-slicer. Place grapes and apple in a large bowl with juice; toss gently to combine. Cover.
Stir nuts in a small frying pan over medium heat until toasted lightly. Cool; chop coarsely.
Place apple and grape mixture on platter; top with cheese, nuts, watercress, parsley and oil. Serve with lemon wedges.
TIP You will need a bunch of watercress that weighs about 350g.