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Président brie, roasted grape & puy lentil salad

London’s Green Room Café takes lunch to the next level – and you can do the same at home with this delectable salad recipe that combines earthy lentils with sweet roasted grapes and smooth Président brie. It’s easy to make – and very hard to resist!

Prep 5 mins  |  Cook 15 mins   
 Serves 2   
 Easy

Ingredients

  • 500g red grapes, picked from the stalk
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 unwaxed lemon
  • 1 small garlic clove, crushed or finely grated
  • 2 x 250g pouches Puy lentils
  • ½ bunch of mint, leaves chopped
  • 50g rocket
  • 200g wedge of Président brie, halved and sliced

Method

1.  Heat the oven to 200C/180C fan/gas 6. Put the grapes on a baking tray, drizzle over 1 tbsp of the oil and season well. Put in the oven and roast for 20-25 mins until juicy. Meanwhile, mix the remaining oil with the red wine vinegar, lemon juice and garlic. Season to taste.

2.  Once the grapes are ready, warm the lentils through according to pack instructions, then toss with the grapes and their juices. Spoon onto a serving plate and stir through most of the mint and all the rocket. Top with the Président Brie slices, drizzle over the dressing then scatter with the lemon zest and the rest of the mint to serve.

  • 500g red grapes, picked from the stalk
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 unwaxed lemon
  • 1 small garlic clove, crushed or finely grated
  • 2 x 250g pouches Puy lentils
  • ½ bunch of mint, leaves chopped
  • 50g rocket
  • 200g wedge of Président brie, halved and sliced

1.  Heat the oven to 200C/180C fan/gas 6. Put the grapes on a baking tray, drizzle over 1 tbsp of the oil and season well. Put in the oven and roast for 20-25 mins until juicy. Meanwhile, mix the remaining oil with the red wine vinegar, lemon juice and garlic. Season to taste.

2.  Once the grapes are ready, warm the lentils through according to pack instructions, then toss with the grapes and their juices. Spoon onto a serving plate and stir through most of the mint and all the rocket. Top with the Président Brie slices, drizzle over the dressing then scatter with the lemon zest and the rest of the mint to serve.

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