Warm lentil, chicken and broccoli salad

INGREDIENTS

125g puy lentils
225g broccoli
1 garlic clove, crushed
1 tablespoon mustard
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 red onion, sliced
350g cooked or left over chicken, shredded.

PREPARATION

Cook the lentils in a pan of water enough to just cover them. The lentil will take around 30 minutes to cook. Blanch the broccoli in a pan of boiling water for 2 minutes, then drain and set to one side. Put the garlic in a bowl and then whisk in the mustard, balsamic vinegar and 1 tablespoon olive oil. Put the remaining olive oil in a frying pan and cook onion over a low heat for 5 minutes until soft, but not brown. In separate bowls, combine all the ingredients together including the shredded chicken and serve.


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This is a great salad to take with you to work and have on your lunch break. It tastes great, it’s easy to make and ideal for those watching their figure, but do not want to fade away from hunger. It contains good carbohydrates and protein.	Feeling a little down? This colourful salad is able to liven up even the dreariest of days. It's important to remember that you must consume it as soon as possible as the avocado turns brown very quickly.	A perfect light lunch or dinner that provides the necessary omega-3 fatty acids. A healthy way to enjoy tuna salad with no mayonnaise. Simply blend typical ingredients such as tuna, lettuce and tomatoes, or combine your favorites, e.g. celery, onion, avocado.	A classic Italian salad in all the colours of the Italian flag, this makes a super light lunch on a hot day, or as a side dish to accompany main meal. You could try replacing the mozzarella with feta cheese for a change.