Puy Lentil, Pomegranate Salad with Courgette Noodles and Harrissa Chicken

There’s no way I could leave this recipe out as when I first made it my husband said it was the best meal I’d ever made – if only I’d known he was so easy to please!!  The original recipe (from ‘Honestly Healthy’) is minus the chicken, but it just didn’t quite seem like a complete meal to me (particularly when feeding the little nippers) so I added the chicken to up the protein content and to turn it more into a family meal.  (NB this recipe is for 2 people so simply multiply for however many you are cooking for.)

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Puy Lentil, Pomegranate Salad with Courgette Noodles and Harrissa Chicken
From 'Honestly Healthy for Life' by Natasha Corrett and Vickie Edgson
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Rating: 0
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Courses Main, Lunch
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Courses Main, Lunch
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. If using the chicken, slice the chicken breast in half to reduce the thickness, rub the oil over them and spread the harrissa paste over both sides
  2. Leave to marinate if you have time, otherwise simply fry in a non-stick or griddle pan
  3. Meanwhile, spiralise your courgette using a spiraliser (can be purchase on Amazon) and pile onto a serving plate
  4. In a bowl, mix the lentils, pomegranate seeds, herbs, mirin, brown rice vinegar and toasted sesame oil
  5. For the dressing, whisk the tahini and water until smooth then add the plum puree and lime juice and mix again
  6. Pour the dressing over the lentils and mix well
  7. Serve over the courgette noodles and sprinkle with sunflower seeds and place your chicken (if using) on top
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