Recipe, photography and introduction by Harriet Davidson
500g red grapes (ideally seedless)
2 tbsp olive oil
1 tbsp honey
1 tbsp sea salt
Cracked black pepper
Zest of half a lemon
Dried oregano to garnish
2/3 cup green Sicilian olives
Juice of half a lemon
Pre-heat oven to 180C degrees.
Wash and dry grapes, keeping them in large bunches. Place on a lined baking tray and drizzle evenly with olive oil and honey, making sure to coat all of them. Sprinkle with sea salt and give them a good season with the cracked black pepper.
Place in oven and roast for 20-30 minutes, or until starting to soften. Don’t let them get too roasted as they’ll lose their shape.
For the ricotta, place in a bowl and mix through the lemon zest, a tablespoon of olive oil and a good pinch of salt.
For the olives, use the palm of your hand to crush each olive and remove the pit. Place all olive in a bowl and drizzle with a tablespoon of olive oil, a good pinch of salt and the juice of half a lemon. Give them a good mix.
To serve, place ricotta in bowl with the grapes sitting on top. Spoon over the olives with some of their dressing and sprinkle the dish with dried oregano, another sprinkle of sea salt and a drizzle of olive oil.
All other props stylists own.