Warm Lentil and Chicken Salad
125g/4oz/¾ cup Puy lentils
225g/8oz mangetouts, chopped
1 garlic clove, crushed
1 tsp Dijon powder
2 tbsp balsamic vinegar
4 tbsp olive oil
1 red (bell) pepper, seeded and sliced into rings
340g/12oz cooked chicken breast, shredded
1 Put the lentils in a pan and cover them with boiling water. Cook according to the pack instructions. Drain well.
2 Blanch the mangetouts in a pan of boiling water for 2 minutes. Drain, refresh under cold water and set aside.
3 In a bowl, with a wooden spoon, combine the garlic with a pinch of salt until creamy. Whisk in the mustard, balsamic vinegar and 3 tbsp oil. Set aside.
4 Heat the remaining oil in a frying pan, add the red pepper and cook for 5 minutes, stirring often, until tender.
5 Add the chicken and mangetouts to the pan and stir-fry for 2 minutes. Stir in the lentils and the dressing.
6 Serve the salad while it’s still warm.