There are many things that signify the start and end of summer to me - one is when green seedless grapes are affordable to buy: when they're in season, grapes are cheap, loved by everyone and provide a good source of vitamin K. In this case, combined with the contrasting flavour of capers, basil, mixed greens and nuts, the grapes maketh the meal.
2 tbsp macadamia oil
¼ cup salted capers, drained
1 cup basil, shredded
1 cup green grapes
3 cups mixed green leaves
1/3 cup unsalted macadamia nuts
3 tbsp macadamia oil
1 tbsp white balsamic vinegar
1 tsp dijon mustard
1 pinch cracked black pepper
Heat the oil in a frying pan and add the capers and basil. Fry until both are crisp. Remove from the pan and set aside on absorbent paper to drain any excess oil.
Cut the grapes in half and using the flat surface of a large knife, gently break the macadamia nuts into smaller chunks.
Note: Grapes can be stored in a plastic bag in the crisper section of the fridge. Don't wash grapes before storing as they mould quicker.
Makes 4 servings
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