Lentils are a great source of soluble fibre, making them beneficial for lowering cholesterol and preventing heart disease. They also pack a mighty protein punch and are high in folate, manganese, iron and phosphorus. They are an easy, cost-effective way to bulk out meals and they soak up any flavours you put them with.
Ingredients (serves 2-3 large portions)
How to make:
1) In a bowl, combine the chicken and tandoori paste until the chicken is well coated. Heat a dash of olive oil in a frying pan on a high heat and cook chicken for 4-5 minutes, until the juices run clear. Remove the chicken from the pan and set aside.
2) Return the pan to the heat and add a little more oil, the mustard and cumin seeds followed by the onion and half of the chilli. Fry for a minute before adding the lentils, red wine vinegar and salt and pepper. Heat through and set aside.
3) Place dressing ingredients in a bowl and combine well. To assemble the salad, place lettuce, carrot and courgette on a large platter with the lentils and chicken. Spoon the dressing over the salad and top with extra chilli, feta cheese, coriander and lemon.
Top Tips: I served this as it is but you could have it with wholemeal pitas or wraps if you need to make it go further. This photo actually uses beef as I didn’t have any chicken in the freezer but either works well, as does tofu for a vegetarian option.