Roast chicken on lentil salad
with salsa verde |
Ingredients
1 rotisserie chicken
For the lentils:
2 x 400 g can cooked green lentils or black-eyed beans, drained and rinsed
3 tbsp olive oil
2 tsp grain mustard
1 tbsp balsamic vinegar
½ small red onion, finely chopped
1 tbsp tarragon, chopped
1 tbsp parsley, chopped
For the salsa verde:
20 g pack flat leaf parsley, chopped
20 g pack basil, torn
10-12 mint leaves, chopped
1 large garlic clove, chopped
1 tbsp capers, drained and rinsed
2 anchovy fillets (optional)
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard
Cut the chicken into four portions and keep warm, if possible.
Mix together all the lentil ingredients in a bowl and season with salt and pepper to taste.
Place all the salsa verde ingredients in a food processor and pulse briefly to produce a rough sauce. Leave at room temperature for 30 minutes for flavours to develop.
Place a mound of lentils on each of four plates, top with a warm chicken portion and a spoonful of salsa verde.
(Serves 4)
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