Preheat oven to 200˚C and place the grapes on a baking tray, add a drizzle of the honey. Roast until tender and slightly charred, about 10 minutes.
To make the Avocado Bobotie salad: combine the basmati rice and lentils in a bowl and set aside.
In a frying pan, sauté the onion in the oil until softened, add the spices and garlic, and sauté for a further 2 -3 minutes. Pour in the water and whisk in the lemon juice, zest, apricot jam, cook until the jam melts and forms a sauce. Remove from the heat and pour half the sauce over the rice and lentils, toss to coat the rice.
Arrange the bobotie rice on a platter and add the avocado quarters, garnish with chopped coriander, flaked almonds and the roasted grapes.
