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Ingredients
Method
- 250g pre-cooked puy lentils
- 1 chopped shallot
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 4 tbsp yoghurt
- 1 tbsp chopped tarragon
- 1 finely chopped celery stalk
- 60g baby spinach leaves
- 200g cooked chicken breast, shredded
- 1 green apple, thinly sliced
- Heat the lentils in a saucepan. Meanwhile, mix the vinegar, oil and shallot together in a small bowl. Tip half the dressing in the warm lentils, season well and stir to combine. Leave to cool for 5 mins. Stir the yoghurt and tarragon into the remaining dressing.
- Toss the spinach and celery through the dressed lentils and divide between 2 plates. Top with the apple slices and shredded chicken, and drizzle with the tarragon dressing to serve.
20 mins
2 serving
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