Lentil Salad with Grapes and Chardonnay Dressing

(from ourkitchen.fisherpaykel.com)

This was surprisingly good - great texture, kept really well in the fridge, though I opted out of the feta - I eat enough cheese thanks very much; and didn't miss it here.

For the salad: (serves 6 w/ main course)
2 c lentils (I used French green)
1 carrot, quartered
1 onion, quartered
2 cloves garlic
1 bay leaf

1 c almonds
2 c seedless grapes, halved
200g/7 oz feta, cubed (I omitted)

For the dressing:
1 tbsp + 1 c olive oil (I didn’t use this much!)
1 red onion, diced finely (I don’t think I used that much!)
1 clove garlic, chopped finely
2 lemons, juiced and zested
¼ c chardonnay (or a splash of white wine vinegar)
¼ c chopped parsley
Salt and pepper to taste

Wash the lentils under cold water and add them to a large sauce pan with the carrot, onion, garlic and bay leaf. Add enough cold water to cover.
Bring to the boil, then simmer uncovered for approx 30-45 mins. Drain, cool and remove the vegetables from the lentils.

For the dressing, sauté the onion and garlic in 1 tbsp olive oil. Cool.
Transfer the onion and garlic to a bowl and add 1 c oil, the lemon juice and zest, chardonnay (or vinegar), parsley and salt and pepper to taste.

Lightly toast the almonds in the oven or in a frying pan.

Combine the lentils, almonds, grapes, feta and dressing to taste (you don’t have to add all the dressing, just pour it into a jar and refrigerate what you don’t use, or serve it on the side).