Chicken, lentil and pomegranate salad

Serves 4 You will need: • 2 large or 4 small chicken breasts • 1 tablespoon whole coriander seeds, toasted and ground • 2 large cloves of garlic, crushed or finely grated • Sea salt and freshly ground pepper • Juice of 1 lemon • 5 tablespoons olive oil • 225g puy lentils • 3 tablespoons chopped fresh coriander (stalks and leaves) • 4 large handfuls of mixed salad leaves • 100g feta-style cheese, such as St Tola, Toonsbridge, Knocklara, coarsely crumbled • A small drizzle of balsamic vinegar • Seeds of one pomegranate 1 Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts. Place the chicken breasts in a bowl. Add the ground coriander, garlic, a pinch of black pepper, 2 tablespoons of the lemon juice and 2 tablespoons of the olive oil. Mix into the chicken, making sure all the meat is evenly coated in the marinade. Allow to sit for 30 minutes (or 1 hour if you have the time). 2 Preheat the oven to 230°C, 450°F, Gas 8. When the oven is hot, spread the chicken out on a baking tray and cook for 15-30 minutes, depending on the size of the breasts. To ensure the chicken is cooked through, cut into the meat with a knife. Once cooked, take the chicken out of the oven and allow to rest for a few minutes. 3 Meanwhile, place the lentils in a saucepan, cover with water and boil for 15-20 minutes, until cooked through. When cooked, drain the lentils, then dress with the remaining olive oil, the remaining lemon juice and the chopped coriander, and season with salt and pepper. 4 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, then sprinkle with the crumbled feta-style cheese, add a small drizzle of balsamic vinegar and scatter the pomegranate seeds over the top.