Green lentils, warm, sweet grapes and a tangy vinaigrette come together in a hearty side dish. Mint keeps it fresh, while toasted hazelnuts add a crunchy bite.
This salad is all about contrast. Green lentils stay firm enough to hold their shape after cooking, while grapes soften in the oven and lightly brown around the edges. Their sweetness takes the edge off the red wine vinegar and wholegrain mustard vinaigrette without making the salad taste sweet. Celery adds a fresh, juicy bite; mint and hazelnuts make the whole dish lighter and crunchier.
Green lentils work well in a salad because they generally hold their shape better than red or yellow lentils, which break down more easily. Cook them in plenty of water and start checking after about 20 minutes: the outside should be tender, but the centre can still have a little bite. Lightly salt the cooking water and let the lentils steam dry for a few minutes after draining. Then toss them with the vinaigrette while still lukewarm. This helps them absorb its tangy, savoury flavour without the dressing tasting flat from the heat.
Roasting concentrates the grapes’ juices and gives them a caramelised edge here and there. Use firm, seedless grapes; red grapes make for a colourful result, but green grapes work too. Depending on their size and ripeness, the cooking time may vary by a few minutes. Keep an eye on them and take them out of the oven once they’re soft and a few skins start to wrinkle. Let them cool briefly before folding them into the lentils so they don’t fall apart.
Make the dressing by mixing the mustard and vinegar first, then whisking in the olive oil. Wholegrain mustard adds little bursts of heat from the seeds and lightly thickens the dressing. If you don’t have red wine vinegar, white wine vinegar works too; start with a little less and taste as you go, since the acidity can vary. You can swap the hazelnuts for walnuts, but toast those too for more flavour. Chop them roughly so the pieces keep their crunch.
Serve the salad lukewarm or at room temperature alongside roast chicken, fried mushrooms or a savoury tart. As part of a larger meal, it also goes well with bread for mopping up the dressing. You can prepare the lentils and grapes ahead of time and store them separately in the fridge; it’s best to leave the mint and hazelnuts until just before serving. Don’t leave chilled ingredients at room temperature for an extended period, and return leftovers to the fridge.
Preheat the oven to 220 °C. Put the grapes on a baking tray, toss them with 1 teaspoon of olive oil and roast for 15–18 minutes, until soft and beginning to brown in places.
Meanwhile, cook the lentils in plenty of lightly salted water for 20–25 minutes, until tender but still firm to the bite. Drain and let them steam dry for a few minutes.
Toast the hazelnuts in a dry frying pan over medium heat for 3–5 minutes, shaking the pan regularly, then roughly chop them.
In a large bowl, whisk together the red wine vinegar, wholegrain mustard, remaining olive oil, salt and a few grinds of black pepper.
Toss the lukewarm lentils and celery with the vinaigrette. Gently fold in the roasted grapes.
Finish with the mint and hazelnuts just before serving. Taste and add a little more salt or pepper if needed.
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