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pomegranate-roasted grapes

i’m still loving maria elia’s middle eastern chicken kebab, and cooked it again a week ago for a couple of friends who came round for a mid-week supper. i split the preparation, marinating the meat overnight and then searing and assembling it on the skewers a day in advance.

i also made these roasted grapes with pomegranate molasses the night before, having heard a friend rave about them as an accompaniment to grilled halloumi.

they are very simple – seedless grapes are tossed with a teaspoon or two of pomegranate molasses and a sprinkling of demerara sugar then roasted at 220c for 8-10 minutes. the grapes will start to burst at this point and develop a lovely sweet and sour flavour with the molasses and sugar.

i also tried making a batch of thyme-roasted grapes (tossed with olive oil, salt and thyme) but really didn’t like the combination of sweet, salty, oily and herbs. on the other hand the pomegranate roasted version was delicious and even converted a halloumi sceptic!

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