Roasted Grape, Chicory and Lentil Salad

20/10/2020

Take lentils beyond the soup bowl with this seasonal inspired salad recipe. This lentil salad combines juicy roasted grapes, crunchy chicory and pungent blue cheese, making the flavours literally pop in your mouth. You can easily cook the lentils beforehand and assemble the salad last minute. It's deliciously served as a light dinner.

Serves: 6

Prepare: 15 minutes

Cooking: 15 minutes

Ingredients:

  • 500g seedless grapes
  • pinch of brown sugar
  • 2 garlic cloves, skin on, bashed
  • 5 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 20g tarragon, roughly chopped
  • 300g green lentils
  • 2 red chicory, roughly chopped plus some leaves separated
  • 100g soft blue cheese
  • salt and pepper to taste

1. Preheat the oven to 220°C, gas mark 7. In a roasting tin, toss the grapes with the sugar, garlic and 1 tbsp olive oil; season. Roast for 10-15 minutes until the grapes are just starting to burst.

2. Meanwhile, cook the lentils according to pack instructions, then drain and rinse under cold running water. Shake dry in a sieve and tip into a serving bowl.

3. Squeeze the soft garlic cloves out of their skins, then chop or crush and stir into the roasting tin along with the remaining 4 tbsp olive oil, the vinegar, tarragon and lentils; season to taste.

4. Tip the salad onto a large platter, toss through the chicory and top with the cheese.

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