Such a poignant, poignant, situation my friends!
I’ve been blogging for an inconsiderable amount of time only, but I have already been associated with a donut factory. Indeed, that started on Instagram about two months ago. I don’t want the reputation of unstoppable cake-donut maker!
I am just kidding though. I am totally fine with this reputation and those jokes I am getting. There is nothing wrong to be connected with the particular food. Indeed, it’s kind of cool too since that does mean you are good at doing something. Plus, it’s just a time frame and, hence, I will be having another outstanding feature, sooner or later. What about deep-fried donuts, folks? :)
On the other hand, being prominent for baking donuts means all the other food to be less noticeable. For example, I make scrumptious pasta and salads too. Thus, I’ve got to make this food associated with me as well. It’s quite a challenge because statistically all sweet stuff receive mush more love than real food.
I don’t afraid of this challenge though.
Believe me or not, but I make salads the way much often that any sweet baked goodness!
Okay, let’s get this
party challenge started!
I’ve got today a fabulous salad – even though almost all my salads are fabulous, this one is super fabulous (Did I ever mentioned I am such a humble guy?). Roasted grapes have a lovely taste and consistency – something between fresh grapes and raisins. They are perfectly succulent that you won’t basically need any dressing. Finally, it’s not that ordinary salad at all.
If you don’t believe me yet, you’ve got to give this a try. Promise?
- 1/2 - 2/3 pound seedless grapes
- 1 tablespoon oil (I used walnut oil)
- 2 cups salads
- 1/3 cup feta cheese, crumbled
- 1/3 cup roasted hazelnuts, roughly chopped
- Preheat oven at 200 degrees C. (400 degrees F).
- Place the grapes on the baking sheet and drizzle with the oil. Roast for 20-25 minutes, flipping once. Remove from oven and let cool (you can serve them as warm as chilled).
- In a bowl toss the salads with the grapes, adding some juice which has accumulated.
- Divide the salad between two plates. Sprinkle with the feta and hazelnuts and serve at once.
two servings as the main course. If you serve this salad as the side dish, the number of servings will be 4-5.