Middle Eastern Roasted Grape and Lentil Salad | With Caramelized Onion and Feta

Preheat the oven to 200 °C. Wash the grapes, drain them, and toss them with 1 tablespoon of extra virgin olive oil, a pinch of salt, and freshly ground black pepper. Spread them out on a baking tray lined with baking paper and roast for 15–20 minutes until the grapes soften, burst, and caramelize beautifully.

Rinse the lentils thoroughly, then place them in a pot with three times their volume of lightly salted water. Bring to a boil, then simmer over low heat for 20–25 minutes until tender yet still pleasantly al dente. Drain and let cool to room temperature.

Meanwhile, sauté the thinly sliced red onion in a pan with 1 tablespoon of olive oil over medium heat for 8–10 minutes until golden brown and sweet. In a dry pan, toast the walnut kernels for 3 minutes until fragrant, then coarsely chop them.