Kalette salad with roasted grapes, walnuts and a healthier blue cheese dressing

Kalette salad with roasted grapes, walnuts and a healthier blue cheese dressing

Serves 4

Ingredients

Kalettes

160g kalettes

salad leaves

1 garlic clove, crushed

1/2 tsp cayenne pepper 

15 walnuts

pinch of sea salt

2 tbsps the Governor extra virgin olive oil

Grapes

250g black sable grapes or any black grapes

1 tbsp of balsamic vinegar

2 sprigs of rosemary

1 tbsp of olive oil

Blue cheese dressing

150g Greek yoghurt 

1 small clove of garlic, minced

50g blue cheese

1/2 tsp worcester sauce

2 tsp apple cider vinegar

1-2 tbsps milk or water to loosen

Method 

1. Preheat the oven to 200c, Gas mark 6

2. In a large bowl whisk together the olive oil, garlic, salt, and cayenne pepper. Add the kalettes and massage the oil into the leaves. Lay them on a baking sheet and roast for 10mins, turn the temp down to 170c Gas mark 3 and roast for a further 5-10 mins until tender.

3.Meanwhile whisk together the olive oil and balsamic, add the grapes and toss to coat. Place them in a small baking dish with the rosemary sprigs and cook for 20mins.

4.Place the dressing ingredients in a small food processor and blend to desired consistency, add a little water or milk to loosen. 

5. Serve the kalettes on a bed of salad leaves, top with the grapes, walnuts, blue cheese and drizzle over the salad dressing. 

Buy your Governor EVOO here: https://thegovernorevoo.co.uk/