Red lentil and grape salad with ling

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Stalk leek (leek)
  • 300 g red lentils
  • 7-10 Tbsp salt, pepper
  • 50 g Hazelnut kernels (with skin)
  • 200 g seedless blue grapes
  • 5 TABLESPOONS Raspberry vinegar
  • 2 TEASPOONS liquid honey
  • 1 TEASPOON dried thyme
  • 7 TABLESPOONS Olive oil
  • 150 g creamy feta
  • 800 g Lengfish fillet (alternatively saithe)
  • 4 TABLESPOONS Flour

Directions

  1. 1

    For the salad, clean and wash the leek and cut into fine rings. Rinse the lentils, cover and cook in boiling salted water for about 10 minutes. After approx. 5 minutes add the leek and cook along. Drain the lentils and leek and rinse briefly in cold water.

  2. 2

    Coarsely chop the nuts and roast them in a pan without fat until golden brown. Remove. Wash the grapes, pluck them from the stalks, dab dry and cut in half.

  3. 3

    For the vinaigrette, mix vinegar, honey, salt, pepper and thyme. Fold in 5 tablespoons of oil. Mix lentils, leek, nuts and grapes with the vinaigrette. Crumble the feta and fold in. Let the salad steep for about 30 minutes.

  4. 4

    In the meantime, rinse the fish fillet, dab dry and cut into 4 pieces. Turn in the flour and knock off a little. Heat 2 tablespoons of oil in a coated frying pan. Fry the fish in it over medium heat for 3-4 minutes on each side.

  5. 5

    Season with salt and pepper. Season salad with salt and pepper. Arrange everything.

Nutrition Facts

KCAL
840 kcal
CARBS
58 g
FATS
35 g
PROTEINS
68 g