- Heat your oven to 180°C (fan). Wash and pick the grapes from the stems and put them in a large bowl with the oil, vinegar, honey and a pinch of salt. Mix well.
- Tip them into a medium sized, oven proof frying pan and roast for 10 minutes. Remove from the oven (keep the oven on) and, taking care not to touch the handle without an oven glove, heat the pan on the hob over a high heat, until the grape juice has thickened and becomes sticky. Tip the grapes into a bowl and reserve any juices separately. Set both aside.
- To prepare the walnuts, put them in a bowl with a tablespoon of water, the sugar and cinnamon. Mix well to coat and tip onto a baking sheet. Roast for about 8 minutes, until golden brown. When cooked, leave to cool on a plate.
- Quarter the apples, remove the cores and slice thinly. Coat in the lemon juice to stop them browning.
- Slice the dates lengthways into thin slivers. When ready to serve the salad, put the leaves in a mixing bowl with almost all of the grapes, walnuts, dates, apple slices and parsley. Keep some of each back to garnish.
- Mix the leftover grape juices (if any) with the dressing ingredients, pour over the salad and mix gently to coat.
- Arrange on a platter or salad bowl and garnish with the reserved nuts, grapes, dates, apple and parsley.
This makes a great salad for your Seder meal or a good way of using up ingredients left over from the Seder service. I love how the ingredients are full of Passover symbolism.