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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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.