Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the skordalia
- 5 garlic cloves, peeled and left whole
- 250g/9oz blanched almonds, soaked in water overnight
- 200g/7oz day-old bread, crusts removed and soaked in water
- 200g/7oz mashed potato
- 100ml/3½fl oz sour grape juice, plus extra if needed
- 2–3 tbsp Greek-style yoghurt
- 50ml/2fl oz extra virgin olive oil
- 100ml/3½fl oz light olive oil
- salt and freshly ground black pepper
For the grapes, apples and almonds
- 200g/7oz red grapes on the stem
- 150g/5½oz good quality black olives
- few rosemary sprigs
- 1 apple, peeled, cored and cut into slices
- 100g/3½oz blanced almonds
- olive oil, for roasting
Method
To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper.
For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia.