Name: Puy lentils, quinoa, pomegranate-roast grapes and tomatoes, chilli, mint and basil
Yield: For 6 as a starter or side dish
Ingredients: 200 g (7 oz.) cherry tomatoes (use several colours); 30 mint leaves; 1 tsp finely chopped thyme leaves; 1 tsp finely chopped rosemary leaves; 20 basil leaves; 150 g (5½ oz./scant 1 cup) quinoa, rinsed and drained; 1 handful parsley leaves; 1 tsp finely chopped oregano leaves; 1 bay leaf; 200 g (7 oz./2 cups) black and green grapes; 4 garlic cloves, sliced; 4 tbsp extra virgin olive oil; 200 g (7 oz./1 cup) puy lentils, rinsed and drained; ½ medium-heat red chilli, including the seeds, chopped; 2 tbsp pomegranate molasses; 1 banana shallot, thinly sliced

Preparation info

For
6
as a starter or side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

A warm salad that also has the benefit of being a double-grainer, this has got to be good for you! I adore lentils for their slightly pasty texture; they have a really earthy yet light flavour and they can be cooked relatively quickly compared with things like chickpeas or butter (lima) beans. I’ve teamed lentils with quinoa, which is a very light grain (see Aubergine, quinoa, gem lettuce, tomato and pistachio) and even quicker to cook. Roasting the grapes