Notes
Ingredients
50g Puy lentils
75g basmati rice
4 chicken thigh fillets
light olive oil/vegetable oil
1 tbsp. curry powder
salt & pepper
1 courgette, sliced lengthways
1 clove garlic, crushed
handful of coriander, chopped
1/2 lemon, juiced
75g natural yoghurt
1 tsp. mint sauce
Method
Place the lentils in a pan, cover with unsalted water, bring to the boil and simmer gently for 20 minutes, or until tender.
Place the rice and a pinch of salt in a separate pan, and fill with water until it reaches 1cm above the rice. Cover, bring to the boil and then reduce to a low simmer for 10 minutes. Then turn off the heat and leave covered for a further 10.
Coat the chicken with some light olive oil/vegetable oil, the curry powder and a sprinkling of salt & pepper.
Toss the courgette with a little oil, the garlic and season with salt & pepper.
Heat a griddle over a medium-high heat, or heat the grill. Cook the chicken for around 5 minutes on each side, adding the courgette strips for the last few minutes of cooking.
To serve, combine the drained lentils and rice, courgette, coriander and lemon juice, Mix the yoghurt with mint sauce. Slice the chicken and serve in top of the rice salad, with a dollop of the minty yoghurt on the side.