Chicken and Lentil Salad with Roasted Grapes

• 600gboneless skinless chicken thighs
• 2 tbspolive oil
• 2 gfresh thyme leaves, picked from about 4 sprigs
• 300gseedless red grapes, on small bunches
• fine salt
• black pepper
• 250 gdried puy lentils, rinsed
• 2shallots, finely chopped
• 2 tspDijon mustard
• 2 tbspred wine vinegar
• 3 tbspextra virgin olive oil
• 60gwalnuts
• 70grocket
• 15gparsley, chopped

Method

1. 1Heat the oven to 200C fan. Rub the chicken with the olive oil, thyme, a small pinch of salt and plenty of pepper and lay on a large baking tray. Roast for 15 minutes.
2. 2Add the grapes to the tray around the chicken and roast for 12 to 15 minutes more until the chicken is golden and the centre reaches 75°C for 30 seconds, and the grapes have blistered and started to leak juice into the tray. Rest the chicken for 5 minutes, then slice.
3. 3Meanwhile cook the lentils in a pan of boiling water for 20 to 25 minutes until tender but still holding their shape. Drain well.
4. 4Toast the walnuts in a dry frying pan for 3 to 4 minutes until they smell nutty, then chop roughly.
5. 5Whisk the shallots, mustard, vinegar, extra virgin olive oil and a good pinch of salt and pepper together. Toss through the hot lentils with the parsley so they drink the dressing while warm.
6. 6Fold the rocket through the lentils, pile onto plates, and top with the sliced chicken, the roasted grapes, removed from their stems, with their tray juices and the walnuts.

Per serving

kcal

708

protein

52.2g

fibre

10.3g

carbs

49.2g

fat

36.1g