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


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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