This salad with juicy chicken and grapes, rich hazelnuts and nutty brown lentils is just delicious and so easy. Use your favorite grain and nut combination to ring the changes.
Serves: 2-3
INGREDIENTS
1 small red onion, thinly sliced
2 tablespoons white wine vinegar
3 tablespoons olive oil
sea salt and ground pepper
4 skin-on, boneless chicken thighs
2 cups red grapes
10 green olives, halved, pitted
400-gram tin brown lentils, drained and rinsed
½ cup roasted hazelnuts, roughly chopped
¼ cup parsley, coarsely chopped
¼ cup currants
1 cup plain yoghurt
METHOD
Combine the onion and vinegar in a large bowl and set aside.
Heat 1 tablespoon of the olive oil in a large sauté pan over a medium-high heat. Season the chicken then cook until golden and fully cooked through. Take out and drain on kitchen towels.
Add the grapes to the pan and cook for 5 minutes until just starting to get crinkly. Drain on kitchen towels.
Add the olives, lentils, hazelnuts, parsley, currants and the remaining olive oil to the bowl with the onions.
Season generously then fold in the grapes.
To serve: Spread the yoghurt over a serving platter and layer up the chicken and salad.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!