Chopped herb & pomegranate salad
A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber
Chicken & cherry tomato lentils
Serves 4
Easy
Prep:
Cook:
A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley
Skip to ingredients
- 500g skinless chicken thighcut into chunks
- 1 red onioncut into wedges through the root
- 1 tbsp olive oil
- 200g cherry tomato
- 1 tbsp cumin seeds
- 2 x 250g pouches microwave puy lentils
- 2 tbsp red wine vinegar
- handful parsleychopped
Nutrition: per serving
- kcal356low
- fat9glow
- saturates2g
- carbs31g
- sugars5g
- fibre10g
- protein41g
- salt1.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.
step 2
Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.
