1

Place lentils in a small saucepan with 1½ cups(325ml) water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until tender. Drain.

2

Meanwhile, preheat oven to 200°C. Heat a chargrill over medium-high heat. Season the chicken with salt and pepper. Chargrill the chicken for 3 minutes each side or until golden. Transfer to a baking dish and place in the oven. Bake for 10 minutes or until cooked through. Set aside for 10 minutes to stand before slicing.

3

Meanwhile, heat 1 teaspoon olive oil in a large non-stick frying pan over medium heat. Cook tomato for 4 minutes or until softened. Add the lentils and cook until heated through. Remove from heat and toss through the rocket until combined. Spoon the lentil salad onto the plates. Top with the crumbled goat’s cheese and chicken slices to serve.