Minted pea & ricotta tartines
Cold whipped ricotta and minted crushed peas on rye; a no-hob lunch for hot days.
Roast grape, lentil & fennel salad with feta & walnuts
Blistered roast grapes spooned over cool Puy lentils, paper-thin fennel and watercress, finished with crumbled feta, walnuts and a mustardy flaxseed dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 200°C fan. Toss the grapes with ½ tbsp of the oil on a baking tray and roast 15 minutes until blistered and just starting to collapse.
- Step 2
Scatter the walnuts onto the tray for the final 5 minutes to toast. Leave the tray to cool for 10 minutes.
- Step 3
Whisk the remaining oil, vinegar, mustard, honey, flaxseed and 1 tbsp cold water with plenty of black pepper to make a thick dressing.
- Step 4
Toss the sliced fennel with half the dressing so it softens slightly. Rinse the lentils under the cold tap, drain well and stir through the rest with the parsley.
- Step 5
Pile watercress, lentils and fennel onto two plates. Spoon over the grapes and their juices, then scatter with feta and toasted walnuts.
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Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 25g |
| Carbohydrates | 52g |
| – of which sugars | 29g |
| Fibre | 13g |
| Fat | 32g |
| – of which saturates | 9g |
| – of which omega-3 | 3g |
| Calcium | 330mg |
| Iron | 6mg |
| Salt | 1.3g |
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