I love this recipe full of symbolic Pesach ingredients. You should have most of them for your Seder table — apple, walnuts and dates for charoset; parsley and bitter leaves — and who doesn’t have loads of cinnamon during Pesach?

Method:

• Roast the grapes: heat your oven to 180°C (fan). Wash and pick the grapes and put them in a large bowl with the oil, red wine vinegar, honey and a pinch of salt. Mix well so they are coated.
• Tip them into a medium-sized, ovenproof frying pan and roast for 10 minutes. Remove from the oven making sure you wear an oven glove and leave it over the handle when you put the pan down to protect yourself from picking it up again while still hot. then Place it on the stove over a high heat, until the grape juice has thickened and becomes sticky. Set aside – don’t forget to use that glove – but keep the oven on. 
• To prepare the walnuts, put them in a bowl with a tablespoon of water. Mix the sugar and cinnamon and add to the water and nuts. Mix well so they are coated, tip onto a baking sheet, then roast in the oven for about 8 minutes, until golden brown. When cooked, leave to cool and turn off the oven.
• 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 walnuts, dates, apple slices and parsley. Keep some back to garnish.
• Mix 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, dates, apple and parsley.

@victoriaprever