This is a delicious and light, yet quite substantial salad.
- 2 large or 4 small chicken breasts, weighing 700g (1½lbs) altogether, skinned
- 1 tbsp whole coriander seeds, toasted and ground
- 2 large cloves of garlic, finely grated or crushed
- black pepper
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 200g (8ozs) puy lentils
- 3 tbsp olive oil
- Juice of half a lemon
- 3 tbsp chopped fresh coriander (stalks and leaves)
- salt and pepper
- 100g (4ozs) mixed salad leaves, like rocket, baby beetroot, baby spinach, frisee
- 100g (4ozs) feta cheese, crumbled
- A splash or balsamic vinegar
- With a sharp knife, make a few long shallow incisions on both sides of the chicken breasts. Place in a bowl.
- Add the ground coriander, garlic, and a pinch of black pepper, lemon juice and the olive oil.
- Mix into the chicken, making sure all the meat is evenly coated in the marinade. Allow to sit for about half an hour or an hour if you have the time, and preheat the oven to 250°C/450°F/Gas Mark 8.
- When the oven is good and hot spread the chicken out on a baking tray and cook it for anything from 15-30 minutes, depending on the size of the chicken breasts.
- Place the lentils in a saucepan and cover with water, boil for about 20 minutes, until cooked through. When they are cooked drain the lentils then dress them with the olive oil, lemon juice, chopped coriander, and season with salt and pepper.
- When the chicken is cooked take it out of the oven and allow it to rest for a couple of minutes.
- To assemble the salad, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.