Ingredients

500 gram red seedless grapes

2 green-skinned apples (400g)

1/4 cup (60ml) lemon juice

1/2 cup (50g) walnuts

120 gram goat's cheese, crumbled

3 cup (90g) loosely packed trimmed watercress sprigs

1 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup (60ml) olive oil

1/2 lemon (70g), cut into wedges

Method

1.Halve grapes. Thinly slice apples into rounds on a mandoline or V-slicer. Place grapes and apple in a large bowl wtih juice; toss gently to combine. Cover.

2.Stir nuts in a small frying pan over medium heat until toasted lightly. Cool; chop coarsely.

3.Place apple and grape mixture on platter; top with cheese, nuts, watercress, parsley and oil. Serve with lemon wedges.

You will need a bunch of watercress that weighs about 350g.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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