A Simple Seasonal Lentil Salad (with chicken)

• Cooked Puy lentils40g
• Beetroot, cubed60g
• Celery, sliced60g
• Watercress40g
• Extra virgin olive oil10ml
• Balsamic vinegar1 tsp
• Cooked chicken breast100g

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

1. 01

   Roast the beetroot cubes in the air fryer with a light spray of oil and a good pinch of seasoning. Cook at 180°C for 10 minutes, then increase to 200°C for a further 2 minutes to lightly crisp the edges.

2. 02

   Meanwhile, place the celery in a pan with a small splash of water, cover with a lid and steam for a few minutes until just tender.

3. 03

   Combine the warm beetroot and celery with the lentils. Add the olive oil, balsamic vinegar and seasoning while everything is still warm so the flavours blend well.

4. 04

   Arrange the watercress on the plate, spoon the warm lentil, beetroot and celery mixture over the top, and finish with the chicken.

5. 05

   I sometimes sprinkle on seeds for extra crunch.