Ingredients
| 1⁄2 cup almond butter | |
| 1⁄2 cup day-old ciabatta, soaked in water for 15 minutes | |
| 250ml iced water | |
| 2 cloves garlic | |
| 2 tablespoons extra virgin olive oil, plus extra to serve | |
| 2 tablespoons sherry vinegar | |
| 200g green grapes, halved and frozen for at least an hour |
Instructions
| 1. | Put the almond butter, ciabatta and half the water into a blender and blitz until smooth. |
| 2. | Mash the garlic with sea salt to a paste and add to the blender with the olive oil. |
| 3. | Drizzle in enough water to make the mix the consistency of liquid cream. Add the sherry vinegar and salt to taste. |
| 4. | Chill for at least 2 hours. |
| 5. | Serve in small bowls or cups, scatter with the frozen grapes and drizzle with extra virgin olive oil. |
Recipes & food styling Ginny Grant / Photography & styling Greta van der Star
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