Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina

Ingredients

• 150 g of gorgonzola

• 10 grapes, halved

• 1 tsp of olive oil

• 1 tsp of balsamic vinegar

• 1 conference pear, halved, cored and thinly sliced

• 20 g of walnuts, roughly chopped

• 2 crosta & mollica wholeblend piadina

2 servings

Calories~775 kcal

Protein~25 g

Carbs~73 g

Fat~45 g

Fiber~8 g

Sugar~18 g

Total recipe

Calories~1,550 kcal

Protein~50 g

Carbs~145 g

Fat~90 g

Fiber~15 g

Sugar~35 g

Method

• Step 1

  Preheat the oven to 180°C/160°C fan/gas mark 4. Remove the gorgonzola from the fridge and leave it to come to room temperature.

• Step 2

  Toss the grapes with the olive oil, balsamic vinegar and a pinch of salt and coarsely ground black pepper. Spread out on a baking tray lined with baking paper and roast in the oven for 20 mins until hot through and starting to wrinkle and lightly brown.

• Step 3

  Warm the Wholebelnd Piadina in a hot, dry pan for 1 min on each side and then transfer to 2 plates. Remove the grapes from the oven and assemble your piadina by adding slices of pear first to half of each piadina, followed by the grapes, gorgonzola, and a sprinkling of crushed walnuts. Fold and enjoy.