(serves 4)

INGREDIENTS

400g (2) corn-fed chicken breasts (skin on)

15ml (1 tbsp) olive oil

1 tsp flaky sea salt

1/2 tsp freshly ground black pepper

30ml (2 tbsp) lemon juice

30ml (2 tbsp) extra virgin olive oil

2 tbsp finely chopped chives

flaky sea salt and freshly ground black pepper

Herbed Lentil Salad

METHOD

Preheat oven to 220°C.

 Toss chicken in oil and sprinkle with salt and pepper.

 Place chicken on a low-sided baking tray and place in oven. Cook for 15-20 minutes or till chicken juices run clear.  Test by inserting a metal skewer into thickest part of chicken breast.

 Cover tray with aluminium foil for up to 20 minutes to allow chicken to rest.

 Don kitchen gloves and, using hands, remove chicken skin and then shred chicken. Chicken will be hot.  Place shredded chicken in a bowl, add lemon juice, extra virgin olive oil and chives.  Stir to combine and moisten with any residue juices from chicken baking tray. Season to taste.

 Place Herbed Lentil Salad onto a large platter or individual plates and top with warm corn-fed chicken.

Herbed Lentil Salad

(serves 4)

INGREDIENTS

15ml (1 tbsp) olive oil

90g (1/2 small) onion (finely diced)

1 small clove garlic (crushed)

80g (1 medium) carrot (diced)

1 sprig thyme

1 bay leaf

1/2 tsp dried aniseed (crushed)

140g Puy lentils

1/2 tsp flaky sea salt

500ml (2 cups) cold water

30ml (2 tbsp) extra virgin olive oil

1 tsp balsamic vinegar

10ml (2 tsp) lemon juice

flaky sea salt to taste

1/4 tsp freshly ground black pepper

2 tbsp finely chopped chives

2 tbsp finely chopped Italian parsley leaves

METHOD

Into a heavy-based frypan pour oil and heat to medium hot.

 Reduce heat to medium, add onion and cook for 2 minutes or till onion is beginning to soften. Add garlic, carrot, thyme, bay leaf and aniseed.  Cook for 5-6 minutes or till onion is soft.

 Place Puy lentils and first measure of salt into a medium size pot, pour in water and add vegetables and herbs from pan.

 Place over a medium heat and cook for 20-25 minutes till lentils are soft to the bite but not mushy, and most of the water has been absorbed. Drain off excess water.

 Remove from heat and remove thyme and bay leaf.

 Add extra virgin olive oil, balsamic vinegar, lemon juice, salt and pepper.

 Stir to combine, taste for seasoning, and serve warm or at room temperature.