This is a recipe I don’t try often enough.
The combination of nuts and fruit really works with the peppery lentils
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
4 free-range chicken breasts
500g (11b 2oz) cooked Puy lentils 100g (2oz) hazelnuts, toasted and roughly chopped
2 oranges, peeled and segmented, reserving the excess juice
basil leaves, to serve
For the orange dressing:
3tbsp orange juice (reserved from segmenting the oranges) 1tbsp wholegrain mustard
3tbsp olive oil
1 Either grill the chicken for 10 to 15 minutes until cooked through or cook on a ridged griddle pan.
2 For the dressing, mix the orange juice thoroughly with the mustard, then season. Gradually add the olive oil to form a smooth consistency.
3 Mix the lentils, hazelnuts and orange segments, and toss with some dressing.
Divide between 4 plates, then slice the chicken breasts and sit on top of the lentils, with a scattering of basil and more dressing.
Serve warm and it’s a delicious meal!