Roasted grape and lentil salad with seeded goat's cheese

Ingredients

• 1 x 400 g packChantenay carrots
• 3 tbsp, plus extra to greaseolive oil
• 35 geverything bagel topping, or a mix of sesame seeds and poppy seeds
• 2 x 125 g logsgoat’s cheese
• Zest of ½ orange, plus 1 tbsp juiceorange
• 250 gblack sable grapes
• 2 tspbalsamic vinegar
• 2 tspwholegrain mustard
• 2 tsprunny honey
• 2 x 250 g pouchesPuy lentils
• 1 x 100 g bagspinach, watercress and rocket salad
• A handfulchives, snipped, to serve

Instructions

1. 1

   Roast the carrots

   Heat the oven to 200°C (180°C fan, Gas 6). Scrub the carrots, trim their ends and halve them lengthways unless they are very small. Spread them on a lined baking tray, toss with 1 tbsp olive oil and some seasoning, then roast for 25 minutes.

2. 2

   Shape the cheese

   Spread the bagel topping in a wide bowl. In another bowl, mash the goat’s cheese with ½ tbsp olive oil, the orange zest and some black pepper. With lightly oiled hands, roll small spoonfuls into 20 balls of about 12 g each. Coat each ball in the topping, place on a plate and chill for at least 30 minutes.

3. 3

   Warm the lentils

   After the carrots have roasted for 25 minutes, add the grapes to the tray, on or off their stalks, and roast for another 15 minutes, until the carrots are tender and the grapes are beginning to burst. Whisk the remaining 1½ tbsp olive oil with the orange juice, balsamic vinegar, mustard and honey; season to taste. Put the lentils in a saucepan with 50 ml water, cover and warm over a medium-low heat. Stir in the dressing and leave to cool.

4. 4

   Assemble the salad

   Leave the carrots and grapes to cool for about 15 minutes, then mix half into the lentils. Fold in the salad leaves and arrange on a serving platter or divide between bowls. Add the remaining carrots and grapes, dot with the seeded goat’s cheese balls and finish with the chives.

What is roasted grape and lentil salad?

This is a hearty salad built around lentils, roasted vegetables and fruit, with fresh leaves and soft goat’s cheese. Lentil salads are common across many food traditions, so there is no single origin for this combination.

Here, warm Puy lentils meet sweet carrots and grapes, while orange, mustard and balsamic make a bright dressing. The cheese balls, rolled in savoury seed topping, bring a creamy centre and a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 30g protein, 46g carbs, 32g fat.

The lentils and carrots provide much of the carbohydrate, while goat’s cheese and olive oil contribute a substantial share of the fat; the cheese and lentils also supply protein. Balance the plate with an extra handful of salad leaves or serve with a lighter side such as sliced tomatoes.

Why use Puy lentils?

Puy lentils hold their shape when warmed and tossed, giving the salad a firm, substantial base. The recipe uses ready-cooked pouch lentils, so they need only a little water and gentle heating.

Roasting the carrots and grapes

Carrots go into the oven first because they need longer to become tender. Add the grapes after 25 minutes; they should soften and start to burst during their 15 minutes in the oven.

Spread the produce across the tray rather than piling it up. This helps it roast instead of steaming in its own moisture.

Getting the cheese balls right

Mash the goat’s cheese with the orange zest and oil until it is workable, then roll small portions with lightly oiled hands. Keeping the balls small makes them easier to coat and distribute through the salad.

Chill them for at least 30 minutes so they firm up before serving. Roll them thoroughly in the topping to cover the soft cheese all over.

Balancing the dressing

The orange juice, balsamic vinegar, mustard and honey combine citrus, acidity, savouriness and sweetness. Whisk them with the remaining oil, then taste and season before stirring the dressing into the warmed lentils.

Let the dressed lentils cool before adding the leaves, so the salad stays fresh rather than wilting straight away.

When is everything ready?

The carrots should be tender when pierced, and the grapes should look softened with some skins beginning to split. Allow about 15 minutes for them to cool before mixing them into the lentils.

The cheese balls need at least 30 minutes in the fridge. You can use that chilling time to prepare the dressing and warm the lentils.

Serving the salad

Serve it on a large platter or portion it into bowls, finishing with the remaining roasted carrots and grapes, the cheese balls and snipped chives. The mix of warm lentils, cool leaves and chilled cheese gives each serving a range of textures.

For a fuller meal, serve with crusty bread. Keep any leftover cheese balls separate from the salad leaves until you are ready to eat.

Recipe notes & tips

• Line the baking tray to make the roasted grapes easier to lift off.
• Use lightly oiled hands when shaping the cheese to reduce sticking.
• Chill the coated cheese balls for at least 30 minutes so they hold their shape.
• Keep the lentils covered while warming to help them heat through evenly.
• Let the lentils cool before stirring in the salad leaves.
• Taste the dressing before adding it to the lentils and adjust the seasoning to your preference.

Variations

• Seed swap: Use a mix of sesame and poppy seeds if you do not have bagel topping.
• Citrus change: Try finely grated lemon zest in place of the orange zest.
• Leaf choice: Use a peppery salad-leaf mix that includes rocket for a similar flavour.
• Extra herbs: Add more snipped chives at the table for a stronger fresh onion note.
• Platter style: Serve the cheese balls alongside the salad so everyone can add their own.

Common mistakes to avoid

• Crowded tray: The carrots and grapes may steam rather than roast; spread them out across the tray.
• Grapes added too early: They may soften before the carrots are tender; add them after the first 25 minutes.
• Warm leaves: Hot lentils can wilt the salad leaves; let the dressed lentils cool before combining.
• Sticky cheese: The mixture can cling to your hands; lightly oil them before rolling.
• Skipping the chill: Soft cheese balls may be harder to handle; refrigerate them for at least 30 minutes.

How to store

For leftovers, store the salad and goat’s cheese balls separately in covered containers in the fridge and eat the salad the following day. Reheat the lentil and roasted vegetable portion gently, then add the leaves and cheese balls just before serving.

Frequently asked questions