Warm green lentil salad with cumin-roasted carrots, blistered grapes, crispy kale, and light feta-orange cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the carrots with 30 ml (2 tbsp) olive oil, ground cumin, 4 g salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and browned.

2. 2

   2. On a second tray, spread the kale and toss with 15 ml (1 tbsp) olive oil and a pinch of salt. Bake at 220 °C / 425 °F for 8 to 10 minutes, watching closely so it turns crisp but not burnt. Set aside.

3. 3

   3. Meanwhile, place the green lentils, water, and bay leaf in a saucepan. Bring to a boil, lower to medium-low heat, and simmer for 20 to 25 minutes until the lentils are tender but still hold their shape. Drain if needed and discard the bay leaf.

4. 4

   4. Heat a large skillet over medium-high heat. Add 5 ml (1 tsp) olive oil and sauté the red grapes for 2 to 3 minutes, just until some begin to burst slightly and blister in spots. Remove from the heat.

5. 5

   5. In a small bowl, combine the feta cheese, Greek yogurt, orange zest, 30 ml (2 tbsp) orange juice, and honey. Blend or mash until smooth and lightly creamy. If it seems too thick, add 5 to 10 ml (1 to 2 tsp) water. Season with black pepper.

6. 6

   6. In a large bowl, mix the shallot with the red wine vinegar, the remaining 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) orange juice, parsley, a pinch of salt, and black pepper. Add the cooked lentils and toss well so they absorb the dressing while warm.

7. 7

   7. Add the roasted carrots and blistered grapes to the bowl. Toss gently so the grapes do not break apart too much.

8. 8

   8. Spread the light feta-orange cream onto a serving platter or divide it among plates. Spoon the warm lentil, carrot, and grape mixture on top, then finish with the crispy kale. Serve right away.