CHICKEN, PEA & LENTIL SALAD

LENTILS are wonderfully filling and nutritious – a source of protein and fibre – and this salad makes the most of them. Full of flavour and goodness.

SERVES 4

Using a large, non-stick frying pan, cook 400g skinless chicken breasts, cut into thin strips, in 1 tbsp extra virgin olive oil over a medium heat until golden brown and cooked right through. Set aside and leave to cool slightly. Meanwhile, bring a medium pan of water to the boil. Add 250g frozen peas, thawed, 250g sugar snap peas, trimmed, and 250g

mangetout, trimmed, and cook for 1 min until bright green and just tender. Drain, refresh under cold running water and drain again. Put the drained veg in a salad bowl with 250g sachet cooked Puy lentils, 50g feta cheese, crumbled, and 100g baby spinach and toss to combine. Mix the juice of 1 lemon, 1 tsp honey, 1 tsp wholegrain mustard and 2 tsp extra-virgin olive oil in a small bowl or jug, to make a dressing. Divide the salad among four serving plates. Top with the cooked chicken and the dressing.