Charred Grape & Feta Salad

Charred Grape

1. 1

   1. Prepare the dressing: whisk tahini, lemon juice, minced garlic, and a pinch of salt; gradually add water until smooth and pourable.

Charred Grapes

2. 2

   Heat a dry skillet over medium‑high heat until very hot.

3. 3

   Add the halved grapes in a single layer; let them sizzle without stirring for 2–3 minutes, shaking the pan once, until the skins blister and the grapes soften slightly.

4. 4

   Remove the pan from heat and transfer the warm grapes directly onto the salad.

Charred Grape

5. 5

   2. Char the grapes: heat a dry skillet, add halved grapes, and cook 2–3 minutes until blistered; set aside while still warm.

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   3. If the puy lentils are not pre‑cooked, rinse them, then simmer in water for 20‑25 minutes until tender; drain and let cool.

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   4. Drain and rinse the butter beans; set aside.

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   5. Slice the red onion thinly; roughly chop dill and parsley.

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   6. In a large mixing bowl, combine shredded Little Gem lettuce, spinach, and rocket.

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    7. Drizzle a generous spoonful of the tahini dressing over the greens and toss until every leaf is lightly coated.

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    8. Add the cooked lentils, butter beans, sliced red onion, dill, and parsley to the bowl; toss gently to distribute.

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    9. Crumble the feta cheese over the top of the salad.

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    10. Scatter the pumpkin seeds evenly across the salad.

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    11. Place the warm charred grapes on top of the salad, allowing their juices to mingle with the dressing.

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    12. Finish with a final drizzle of any remaining dressing, then serve immediately while the grapes are still warm.