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  • The Australian Women’s Weekly Food

    In season: spring greens

    Aug 27, 2023 6 minutes

    from the Test Kitchen

    If you can, buy seedless red grapes as they will be easier to cut.

    Crispy lentils & fennel salad

    PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

    1 baby fennel (130g)1 small red onion (100g)200g red grapes (see tip)400g can lentils2 small witlof (250g)¼ cup (60ml) extra virgin olive oil1 tablespoon sea salt flakes, plus extra to season½ cup (125ml) vinegar, plus extra1 tablespoon caster sugar

    1 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.

    2 Trim fronds from fennel tops; reserve to serve. Using a mandoline or V-slicer, thinly shave fennel then onion; keep separate. Place the fennel in a bowl of water with a little extra vinegar added to prevent browning. Cut grapes in half. Place onion and grapes in a medium bowl with the vinegar, salt flakes and sugar; stir to combine. Cover; refrigerate for 30 minutes.

    Meanwhile, drain, then rinse lentils; combine with 1

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