Griddled chicken with puy lentils

Ingredients

• 1 fat clove of garlic
• 1/2 tsp sea salt
• 1 tsp mustard powder
• 2 tbsp balsamic vinegar
• 6 tbsp hemp oil original or mild & light
• 2 x 400 g cans puy lentils, rinsed and drained
• 3 tbsp chopped fresh coriander
• 4 finely chopped spring onions
• 100 g baby cherry tomatoes, halved
• 4 skinless chicken breasts

Process

To make the dressing, using a pestle and mortar crush the garlic and salt until creamy, add the mustard and work that into the garlic paste. Whisk in the balsamic vinegar, followed by 4 tbsp hemp oil. Place the lentils, tomatoes, spring onions and coriander in a bowl and stir in the dressing. Brush the chicken with HEMP OIL. Heat griddle pan and when hot add the chicken and cook for 5 mins, turn chicken over and cook for a further 5 mins or until chicken is cooked through. Spoon the lentils on to a plate and top with the chicken. This recipe is packed with iron and of course Omega 3 and 6 from the HEMP OIL. You can vary this dish by adding other flavours to the lentils such as soy sauce instead of balsamic vinegar to give it more of an Asian twist.