Red lentil and grape salad with ling

Name: Red lentil and grape salad with ling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 300 g red lentils; 7-10 Tbsp salt, pepper; 50 g Hazelnut kernels (with skin); 200 g seedless blue; 7-10 Tbsp 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

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

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
7-10 Tbsp 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
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
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
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
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
Season with salt and pepper. Season salad with salt and pepper. Arrange everything.