Puy Lentil, Pomegranate Salad with Courgette Noodles and Harrissa Chicken
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vickie Edgson
Courses
Main, Lunch
Servings
Prep Time
2
20
minutes
Cook Time
15
minutes
Servings
Prep Time
2
20
minutes
Cook Time
15
minutes
Ingredients
1
courgette
200
g
cooked Puy lentils
seeds of 1/2 pomegranate
5
g
chervil
chopped finely
5
g
dill
chopped finely
5-7
drops each of mirin
brown rice vinegar and toasted sesame oil
sunflower seeds to garnish
For the dressing:
1
tbsp tahini
2
tbsp water
1/4
tsp
umeboshi plum puree
juice of 1/2 lime
1
chicken breast
optional
olive oil
Harrissa paste
optional
Instructions
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
Leave to marinate if you have time, otherwise simply fry in a non-stick or griddle pan
Meanwhile, spiralise your courgette using a spiraliser (can be purchase on Amazon) and pile onto a serving plate
In a bowl, mix the lentils, pomegranate seeds, herbs, mirin, brown rice vinegar and toasted sesame oil
For the dressing, whisk the tahini and water until smooth then add the plum puree and lime juice and mix again
Pour the dressing over the lentils and mix well
Serve over the courgette noodles and sprinkle with sunflower seeds and place your chicken (if using) on top