Grilled courgette, lentil & chicken salad with raita dressing
Fat Free Natural Yogurt
¼ portion(s), medium, finely chopped
Green or Brown Lentils, dry
175 g, (puy)
Vegetable stock cube(s)
2 medium, sliced diagonally
Calorie controlled cooking spray
Vinegar, All Types
1 tablespoons, (balsamic)
1 medium, finely chopped
Roast Chicken, Mixed Meat, Skinless
200 g, torn into pieces
16 individual, halved
1 teaspoons, and
1 teaspoons, or parsley
- First make the raita by mixing together the yogurt and cucumber. Cover and chill until needed. Put the puy lentils into a saucepan and cover with boiling water. Add the stock cube and stir to dissolve. Simmer for 15-20 minutes until tender.
- Meanwhile, preheat a char-grill pan or the grill. Mist the courgette slices with low fat cooking spray. Char-grill or grill them, turning occasionally, until tender. Tip into a salad bowl and sprinkle with the balsamic vinegar. Cool.
- Rinse the cooked puy lentils under cold running water to cool. Drain well. Add to the salad bowl with the spring onions, roast chicken and cherry tomatoes. Season, then add the mint and parsley or coriander leaves. Toss together, then serve with the cucumber raita.