Skordalia with grapes, apples and almonds

Preparation time
overnight

Cooking time
10 to 30 mins

Serves

Dietary
Vegetarian

By Matt Tebbutt
From 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.