Pomegranate-roasted red grapes with creamy yogurt and pistachios 

SERVES 6

257 CALS PER SERVE 

300g greek yogurt

4 tbsp caster sugar

400g seedless red grapes

100ml pomegranate molasses

50g pistachio nuts, roughly chopped

2 tbsp clear honey, to drizzle

To prepare the creamy strained yogurt (aka labneh), start the day before. Simply line a sieve with a few layers of cheesecloth or muslin.

Pour in the yogurt, gather up the cloth and suspend the sieve over a bowl. Excess water will drain from the yogurt overnight, giving you a thick, creamy labneh the following day. When ready, stir through 3 tablespoons of the caster sugar.

Preheat the oven to 180C/gas 4. Place the grapes, pomegranate molasses and remaining 1 tablespoon of sugar in a roasting tin and mix together so that the grapes are evenly coated. Roast for 10-15 minutes, keeping a close eye beyond 10 minutes. You want the grapes to retain their shape and texture, and not collapse too much. When ready, remove from the oven and cool a little.

To serve, spoon the labneh into shallow bowls.

Top with the roasted grapes and their juice. Decorate with pistachios and drizzle honey on top to finish.