This is not a cooking blog and I don’t intended to post recipes a lot, or at all maybe, but we’ll see.
However, I found this recipe in, of all places, The Mail on Sunday, so thought I would share, especially for those who struggle to come up with healthy meal options. This would make a great lunch to take to work.
Lentils are wonderfully filling and nutritious – a source of protein and fibre – and this salad makes the most of them. Full of flavour and goodness.
Serves 4
Using a large, non-stick frying pan, cook 400g skinless chicken breasts, cut into thinstrips, in 1 tbsp extra virgin olive oil over a medium heat until golden brown and cooked right through. Set aside and leave to cool slightly.
Meanwhile, bring a medium pan of water to the boil. Add 250g frozen peas, thawed, 250g sugar snap peas, trimmed, and 250g mangetout, trimmed, and cook for 1 min until bright green and just tender.
Drain, refresh under cold running water and drain again. Put the drained veg in a salad bowl with 250g sachet cooked Puy lentils, 50g feta cheese, crumbled, and 100g baby spinach and toss to combine.
Mix the juice of 1 lemon, 1 tsp honey, 1 tsp wholegrain mustard and 2 tsp extra-virgin olive oil in a small bowl or jug, to make a dressing. Divide the salad among four serving plates. Top with the cooked chicken and the dressing.
Enjoy,
Scott
Source: http://www.dailymail.co.uk/health/article-4613822/amp/Four-dishes-body-EXACTLY-needs.html
