Puy Lentil, Pomegranate Salad with Courgette Noodles and Harrissa Chicken
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vickie Edgson
Servings Prep Time
2 20minutes
Cook Time
15minutes
Servings Prep Time
2 20minutes
Cook Time
15minutes
Instructions
  1. If using the chicken, slice the chicken breast in half to reduce the thickness, rub the oil over them and spread the harrissa paste over both sides
  2. Leave to marinate if you have time, otherwise simply fry in a non-stick or griddle pan
  3. Meanwhile, spiralise your courgette using a spiraliser (can be purchase on Amazon) and pile onto a serving plate
  4. In a bowl, mix the lentils, pomegranate seeds, herbs, mirin, brown rice vinegar and toasted sesame oil
  5. For the dressing, whisk the tahini and water until smooth then add the plum puree and lime juice and mix again
  6. Pour the dressing over the lentils and mix well
  7. Serve over the courgette noodles and sprinkle with sunflower seeds and place your chicken (if using) on top