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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.