- Preheat the oven to 180 fan. Put the grapes into a roasting dish and add the olive oil. Season with salt and pepper and toss together. Roast for 30-35 until sticky.
- Put the grapes and all the juices onto a serving dish and crumble over the feta. Drizzle over the pomegranate molasses. Garnish with the mint and almonds and serve immediately.
500g seedless red grapes
2 tbsp olive oil
2 tbsp pomegranate molasses
A handful of finely chopped mint
20g toasted almonds, smashed into a rubble
Sea salt and black pepper