Family friendly

Bocconcini and grape salad

Name: Bocconcini and grape salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 6 garlic cloves, skin on; 80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle; 30g good-quality walnut halves; Sea salt, to season; 6 thin slices pancetta; 4 (180g) bocconcini; 2 sprigs thyme, leaves picked; 2 tablespoons capers, rinsed; 1 white witlof; 1 red witlof; 1 small bunch baby rocket; 150g large seedless red and white grapes, halved; 2 tablespoons verjuice; Squeeze of lemon juice

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Cheese and grapes is a classic combo on a cheese board - so why not use it in a salad?

6 garlic cloves, skin on
80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
30g good-quality walnut halves
Sea salt, to season
6 thin slices pancetta
4 (180g) bocconcini
2 sprigs thyme, leaves picked
2 tablespoons capers, rinsed
1 white witlof
1 red witlof
1 small bunch baby rocket
150g large seedless red and white grapes, halved
2 tablespoons verjuice
Squeeze of lemon juice

Method

1.

Preheat oven to 220°C. Blanch garlic in a pan of boiling water for 5 minutes. Slip off the skins and drizzle with a little oil. Wrap in foil and bake in oven for 10 minutes. Set aside.
2.

Place walnuts on a baking tray and cook in oven for 5 minutes. While still hot, wrap in a tea towel and rub off the skins. Return to the tray and drizzle with a little oil. Season with salt and pepper and roast for a few more minutes until golden.
3.

Place pancetta slices on a separate tray and cook in the oven until crisp.
4.

Cut each bocconcini into 3 slices and place in a bowl. Add thyme, garlic, capers and half the oil. Season. Discard outer witlof leaves and tear inner leaves into the bowl. Add rocket, grapes and walnuts, and crumble in the pancetta.
5.

Whisk together verjuice, lemon juice, remaining oil, salt and pepper in a bowl and pour over salad. Toss to combine.