Lentils are a substantial and healthy base to this fresh salad with spiced carrots and fresh tomatoes.
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
For the lentil salad:
- 150g puy lentils
- 300g Chantenay carrots
- 1 tsp cumin seeds
- 6 tbsp rapeseed oil
- 1 red onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 3 cardamom pods, crushed and seeds removed
- Juice of 1 lime
- 2 vine tomatoes, roughly chopped
- 2 tbsp coriander, roughly chopped
For the mango chicken:
- 8 chicken thighs
- 4 tbsp mango chutney
- 1 tbsp hot curry paste
- 1 tbsp rapeseed oil
- Juice 1 lemon
What to do:
Mix together the mango chutney, curry paste, oil and lemon juice and marinade the chicken for 1 –2 hours.
For the mango chicken, preheat the oven to 170 C/325 F/Gas Mark 3. Roast the chicken for 30 minutes, basting frequently, until almost cooked. Turn the oven up to 200 C/400 F/Gas Mark 6, and cook the chicken for a further 10 minutes until well browned and crisp.
For the lentil salad, preheat the oven to 200 C/400 F/Gas Mark 6. Cook the lentils in plenty of water for 20 – 25 minutes, and drain well.
Place the Chantenay in a roasting tin with 2 tbsp of rapeseed oil and the cumin seeds. Roast in the preheated oven for 25 minutes.
Whisk together the remaining oil, red onion, garlic, cardamom and lime juice. Stir this mixture into the cooked lentils, along with the roasted carrots, tomatoes and coriander, and season well with sea salt and black pepper.
Serve the lentil and Chantenay salad with the mango chicken.