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.)
Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 1 courgette
- 200 g cooked Puy lentils
- seeds of 1/2 pomegranate
- 5 g chervil chopped finely
- 5 g dill chopped finely
- 5-7 drops each of mirin brown rice vinegar and toasted sesame oil
- sunflower seeds to garnish
- For the dressing:
- 1 tbsp tahini
- 2 tbsp water
- 1/4 tsp umeboshi plum puree
- juice of 1/2 lime
- 1 chicken breast optional
- olive oil
- Harrissa paste optional
Ingredients
|
Rate this recipe!
|
Instructions
- 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
- Leave to marinate if you have time, otherwise simply fry in a non-stick or griddle pan
- Meanwhile, spiralise your courgette using a spiraliser (can be purchase on Amazon) and pile onto a serving plate
- In a bowl, mix the lentils, pomegranate seeds, herbs, mirin, brown rice vinegar and toasted sesame oil
- For the dressing, whisk the tahini and water until smooth then add the plum puree and lime juice and mix again
- Pour the dressing over the lentils and mix well
- Serve over the courgette noodles and sprinkle with sunflower seeds and place your chicken (if using) on top
Share this Recipe
