6 February 2010
Cheap, quick, delicious and healthy best describes this amazing meal rammed full of different textures and flavours. What more could you want from a meal?
what you need
100g green lentils
150g basmati rice
4 chicken (boneless)
1 tablespoon olive oil
2 teaspoons curry powder
½ teaspoon sea salt
2 courgettes, sliced into thin strips lengthways
1 clove garlic, crushed
coriander, small bunch, chopped
½ lemon, juiced
½ small bunch fresh mint, chopped
Cover the lentils in water (do not add salt at this stage as it tends to toughen the lentils) and bring to the boil, turn down to a simmer and cook on a low heat until tender. In a separate pan cook the basmati rice.
Marinate the chicken in the curry powder with 1 tsp olive oil and salt. Toss the courgettes with 1tsp olive oil and the garlic and season and keep aside. Grill the chicken for a few minutes on either side until crisp, a little charred and cooked through.Then grill teh courgettes for a minute or two on each side until they are lightly charred.
Toss the lentils, rice, courgettes, coriander and lemon juice together. Mix the yoghurt with the mint leaves. Serve the chicken on top of the lentil salad with a dollop of the yoghurt dressing. As simple as that! Enjoy a healthy textured meal