Tart London buffalo mozzarella and roasted black grape salad recipe

We can’t remember why we first thought of roasting grapes, but we are so glad we did – they are quite delectable. We like to serve them on a favourite bruschetta of ours that combines roasted grapes with goat’s cheese and a drizzle of truffle oil – pretty and different. Here we pair them with creamy buffalo mozzarella, basil and crispy Parma ham. When you get a mouthful of this with all the elements together, it’s one of those moments when you just stop for a second and think, ‘Wow, that’s delicious.’

Laura Edwards

small bunch of seedless black grapes
small bunch of thyme
drizzle of olive oil, plus extra for frying
1 slice of Parma ham, roughly torn
small handful of salad leaves
1 buffalo mozzarella ball
50g roasted hazelnuts
1 red chilli, sliced
pinch of smoked sea salt (optional)
drizzle of peppery extra virgin olive oil
drizzle of good-quality balsamic vinegar
few basil leaves
few edible flowers (optional)
salt and pepper

1. Preheat the oven to 220C/gas 7 and line a baking tray with baking paper or foil.
2. Pull the grapes off the stems and place on the baking tray with the thyme. Drizzle with olive oil, season with salt and pepper and roast for about 20 minutes until the grapes are sizzling. Remove from the oven and leave to cool.
3. Heat a little more oil in a small frying pan and fry the torn Parma ham until crisp,
then remove and drain on kitchen paper.
4. Scatter the salad leaves over a serving plate, tear up the mozzarella and dot over
the top (you could also leave the mozzarella whole). Scatter over the grapes, hazelnuts, chilli and Parma ham. Season with the smoked salt, if using. Drizzle over a little peppery extra virgin olive oil and balsamic and finish with a few basil leaves and some edible flowers, if using. Serve at once.


Love of Eating will be published on 12 April by Square Peg, price £25. Lucy Carr-Ellison and Jemima Jones are the founders of Tart London, a boutique-style catering company that provides healthy and delicious on-site cooking for fashion and film shoots and private events. Lucy and Jemima also write a weekly recipe column (see standard.co.uk) and are currently planning the opening of their own restaurant, scheduled for this summer – one to watch! As well as their personal stories and advice on menu planning, the book includes more than 100 brilliant, must-make recipes in their signature style. To order a copy for £20 until 22 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.