Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian]

Instructions

1. Heat some water in a saucepan. When boiling add lentils and cook for around 12 mins as per packet instructions until the lentils are cooked (they should still have a bite).
2. When done, drain lentils. Mix in 1 Tbsp of olive oil and set aside to cool in a large salad bowl.
3. Slice grapes and tomatoes in half. Chop mint and parsley leaves.
4. Dry toast hazelnuts in a saucepan for around 5-10 mins until they get brown and they smell deliciously nutty. Stir often so they do not burn. When done, remove skins by rubbing hazelnuts in a clean kitchen towel. Chop the nuts with a knife.
5. Make dressing by mixing together orange juice, olive oil, crushed garlic clove, Dijon mustard, vinegar and salt.
6. When lentils have cooled down to room temperature, mix in sliced grapes and tomatoes.
7. Add baby spinach, chopped herbs, crumbled feta, toasted hazelnuts to lentil mix.
8. Toss everything in orange salad dressing. Season to taste.

• Servings : 6
• Ready in : 35 Minutes
• Course : Salads
• Recipe Type : October Recipes, September Recipes
• Ingredient : Grape, Spinach, Tomato