This recipe was taken from Rachel Allen's Food For Living cookbook. It's a light yet suprisingly substantial salad, that's just what you fancy after playing out in the sun on a warm August day.
serves 2
2 small chicken breasts
1/2 tbsp ground coriander
1 garlic clove, peeled and crushed
salt and pepper
juice of 1/2 a lemon
3 tbsp olive oil
115g puy lentils
2 tbsp chopped fresh coriander
mixed salad leaves
50g feta cheese, crumbled
balsamic vinegar (optional)
1. Using a sharp knife, make a few long slashes on both sides of the chicken breasts. Place in a bowl. Add the ground coriander, garlic, black pepper, 1 tbsp lemon juice an 1 tbsp olive oil. Mix it into the chicken, making sure it is evenly coated. Allow to sit for around 30 minutes.
2. Pre-heat the oven to 230'C/Gas 8.
3. When the oven is hot, spread the chicken out onto a baking tray and cook it for 20-25 minutes. Once cooked, take it out of the oven and allow to rest for a couple of minutes.
4. Meanwhile, place the lentils in a saucepan, cover with water and boil for about 20 minutes. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander. Add more seasoning if necessary.
5. Now assemble the salad. Slice the chicken thinly and toss with the lentils and add the salad leaves. Pile onto plates and sprinkle with the crumbled feta and, if you like, a small drizzle of balsamic vinegar. Yummy!
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