Weekend Roast Chicken and Lentil Salad | The Doctor's Kitchen
This meal can be made at the weekend leaving plenty of leftovers for the week ahead. The soft herbs and lentils create a wonderful complex flavour to compliment this delicious roast chicken.
Ingredients
- whole chicken spatchcocked
- harissa paste
- puy lentils (cooked) Swaps: green lentils (cooked), beluga lentils (cooked)
- fennel Swaps: celery finely sliced use a mandolin if possible
- baby tomatoes Swaps: cucumber quartered
- rocket leaves Swaps: watercress, mixed salad leaves, spinach
- mint roughly chopped
- parsley roughly chopped
- pomegranate molasses
- extra virgin olive oil
- pomegranate (seeds)
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