GRILLED CHICKEN WITH LENTIL SALAD

Hearty and healthy, you can make this meal in minutes. Blanched green beans and baby salad leaves give it a fresh feel while the mustard dressing adds just enough tang.

Preparation time 15 mins Cooking time 15 mins Serves 2

100g green beans, trimmed 2 chicken breasts

1 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season

1 tsp dried Italian herbs

400g can lentils, drained and rinsed 60g bag mixed baby leaves Handful flat-leaf parsley, leaves torn

DRESSING

1 Tbsp Dijon mustard 1 Tbsp red wine vinegar 2 tsp extra virgin olive oil

STEP 1 Cook green beans in a large pan of boiling salted water for 1 minute, then refresh in iced water. Once cold, drain and cut each one in half.

STEP 2 Put breasts between 2 pieces of baking paper and use a rolling pin to bash to 1cm thickness. Drizzle with oil, season generously and sprinkle over Italian herbs. Heat a grill pan on high and cook chicken for 5-6 minutes on each side, or until cooked through and charred. Cool slightly, then thickly slice. STEP 3 For dressing, whisk together all ingredients in a bowl with 1 Tbsp cold water. Season. Add lentils, beans and toss well. Gently mix through baby leaves and parsley. Top with chicken and any resting juices. Serve.