Name: Lentil & Grape Salad with Feta, Mint & Hazelnut [vegetarian]
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200 g puy lentils; 200 g black grapes; 100 g cherry tomatoes; 125 g feta cheese; 1 handful baby spinach leaves; 60 g hazelnuts - skin on; 3 Tbsp freshly chopped mint leaves; 3 Tbsp freshly chopped parsley leaves; 1 Tbsp olive oil; salt & pepper; 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

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Juicy and sweet, this vegetarian Lentil & Grape Salad with Feta, Mint & Hazelnut is bursting with flavours.

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

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 winning 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.

Lentil & Grape Salad [vegetarian] by The Flexitarian

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

Juicy and sweet, this vegetarian Lentil & Grape Salad with Feta, Mint & Hazelnut is bursting with flavours.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Quick & Easy, Salads

Cuisine French

Servings people

Calories 359 kcal

Equipment

saucepan
salad bowl
mixing bowl

Ingredients

200 g puy lentils
200 g black grapes
100 g cherry tomatoes
125 g feta cheese
1 handful baby spinach leaves
60 g hazelnuts – skin on
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 the 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.

Nutrition

Serving: 250gCalories: 359kcalCarbohydrates: 30gProtein: 14gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 19mgSodium: 445mgPotassium: 244mgFiber: 13gSugar: 4gVitamin A: 517IUVitamin C: 17mgCalcium: 162mgIron: 4mg

Keyword grape, lentils, salad

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