Ingredients
- 200g small green lentils
- 1/2 rotisserie chicken
- 3 springs onions
- 3 tbsp fresh parsley leaves
- 1 tbsp fresh oregano leaves
- 1 cucumber
- 2 celery sticks
- 140g cherry tomatoes
- 70g rocket
- 115g goat cheese
Vinaigrette
- 2 tbsp red wine vinegar (UK)*
- 1 tbsp Dijon mustard (UK)*
- 1/2 tsp salt
- 1/2 tsp pepper (UK)*
- 3 tbsp olive oil (UK)*
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Preparation Method
- Put the lentils into a saucepan and cover with water by 7.5 cm (3 inches). Bring to the boil over a high heat, then reduce the heat to low and simmer for about 20 minutes until tender. Drain.
- Meanwhile, pull he meat from the chicken, discarding the skin and bones, and shred it with your hands.
- Thinly slice the spring onions, finely chop the parsley and oregano, dice the cucumber and celery and halve the cherry tomatoes.
- To make the vinaigrette, put the vinegar, mustard, salt, pepper and oil into a small bowl and whisk the emulsify.
- Put the warm lentils into a large bowl with chicken and vinaigrette. Leave to stand for 1-2 minutes, then add the spring onions, parsley, oregano, cucumber, celery and tomatoes.
- Divide the rocket between four serving plates and spoon the chicken and lentils over the top. Crumble the cheese over the salad, dividing equally and serve immediately.
