Lentil & Grape Salad [vegetarian] by The Flexitarian

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

Name: Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian]
Prep time: 10 min
Total time: 25 min
Ingredients: 200g puy lentils [7oz / US 1 cup]; 200g black grapes [7oz]; 100g cherry tomatoes [3.5 oz]; 125g feta cheese [4.4 oz]; 1 handful baby spinach leaves; 60g hazelnuts (skin on) [2.11 oz]; 3 Tbsp freshly chopped mint leaves; 3 Tbsp freshly chopped parsley leaves; 1 Tbsp olive oil; salt & pepper; DRESSING:; 5 Tbsp fresh orange juice; 1 garlic clove (crushed); 3 Tbsp olive oil; 1 tsp Dijon mustard; 1 Tbsp white vinegar; 1/2 tsp salt

Published on October 28, 2017 | In French, French | By theflexitarian |

2 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

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Juicy and sweet, this vegetarian Lentil & Grape Salad with Feta, Mint & Hazelnut is bursting with flavours. A delicious Autumn recipe to enjoy cold or at room temperature.

Grapes are fantastic in savoury dishes and here they pair beautifully with cheese and herbs. Orange and hazelnut are another sinning combination.

This salad is tossed in an orange dressing. You can eat it on its own as a main or as a side dish.

Make sure you take off the skins of the hazelnuts as they can be quite bitter.

You can skip the feta if you prefer a vegan / dairy free option.

Egg-Free, Gluten-Free, High Fibre, Soya-Free

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Ingredients

200g puy lentils [7oz / US 1 cup]
200g black grapes [7oz]
100g cherry tomatoes [3.5 oz]
125g feta cheese [4.4 oz]
1 handful baby spinach leaves
60g hazelnuts (skin on) [2.11 oz]
3 Tbsp freshly chopped mint leaves
3 Tbsp freshly chopped parsley leaves
1 Tbsp olive oil
salt & pepper
DRESSING:
5 Tbsp fresh orange juice
1 garlic clove (crushed)
3 Tbsp olive oil
1 tsp Dijon mustard
1 Tbsp white vinegar
1/2 tsp salt

Instructions

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).
When done, drain lentils. Mix in 1 Tbsp of olive oil and set aside to cool in a large salad bowl.
Slice grapes and tomatoes in half. Chop mint and parsley leaves.
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.
Make dressing by mixing together orange juice, olive oil, crushed garlic clove, Dijon mustard, vinegar and salt.
When lentils have cooled down to room temperature, mix in sliced grapes and tomatoes.
Add baby spinach, chopped herbs, crumbled feta, toasted hazelnuts to lentil mix.
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

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

Veeba November 6, 2017 at 8:13 am #

This was so easy and SO good. I am so glad I found this receipe. Thank you!

Reply
- theflexitarian November 6, 2017 at 10:00 am #
  
  That’s wonderful to hear. Glad you enjoyed it 🙂
  
  Reply