Warm Lentil, Chicken and broccoli Salad

125g (4oz) Puy Lentils

225g (8oz) broccoli, chopped

1 large garlic clove, crushed

1 tbs English mustard powder

2 tbsp balsamic vinegar

4 tbsp olive oil

1 red pepper, seeded and sliced to rings

350g (12oz) smoked chicken breasts, shredded

Salt

1. Put the lentils into a pan and cover generously with boiling water. Cook for 15 minutes or until tender, or according to the pack instructions. Blanch the broccoli in a pan of boiling water for 2 minutes. Drain, refresh under cold water and set aside
2. Put the garlic into a bowl and use a wooden spoon to combine it with a pinch of salt until creamy, then whisk in the mustard, balsamic vinegar and 3 tbsp olive oil. Set aside
3. Heat the remaining oil in a frying pan, add the red pepper and cook for 5 minutes or until softened
4. Add the chicken and broccoli and stir-fry for 1-2 minutes. Stir in the lentils and dressing, and serve warm

Serves 4

Preparation time= 20 minutes

Cooking time = 25 minutes

Per serving = 332 calories, 16g fat (of which 3g saturates), 22g carbohydrate, 1.6 salt

Gluten free

Dairy free