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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!