Chicken Thigh and Warm Roasted Tomato Lentil Salad
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Chicken Thigh and Warm Roasted Tomato Lentil Salad

Chicken Thigh and Warm Roasted Tomato Lentil Salad

with Spiced Aubergine and Croutons

Tags:
Quick
Allergens:
Cereals containing gluten
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain Celery)

1 sachet(s)

Chermoula Spice Mix

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

1 carton(s)

Lentils

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

4 unit(s)

British Chicken Thighs

Not included in your delivery

1 tsp

Sugar for the Dressing

1.5 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3631 kJ
Energy (kcal)868 kcal
Fat45.2 g
of which saturates15 g
Carbohydrate57.4 g
of which sugars15.2 g
Protein63.7 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the aubergine, cut into 2cm pieces then pop onto a large baking tray.

c) Drizzle with oil, sprinkle over the chermoula spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. 

2

a) Pop the tomatoes onto a piece of foil with a drizzle of oil. Season with salt and pepper.

b) Fold the foil, sealing on all sides to create a parcel. Place the tomato parcel onto the aubergine tray.

c) When the oven is hot, roast on the top shelf until soft and golden, 17-18 mins. Turn the aubergine halfway through.

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay the chicken the pan. Season and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

c) Tear the ciabatta into roughly 2cm chunks and pop onto another baking tray. Drizzle with oil and season with salt and pepper. 

d) Bake on the middle shelf of the oven until golden, 6-8 mins. Once golden, remove from the oven and set aside.

e) While the croutons bake, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

4

a) Heat a drizzle of oil in a medium frying pan on medium heat.

b) Once hot, add the garlic and stir-fry for 30 secs.

c) Add the lentils to the pan and stir together until piping hot, 1-2 mins. Season to taste with salt and pepper, then remove from the heat.

5

a) In a large bowl, combine the balsamic glaze, sun-dried tomato paste, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

b) When ready, add the lentils, roasted aubergine and tomatoes to the dressing and toss to coat.

c) Allow to sit for 1 min to absorb the flavours.

6

a) Once the chicken is cooked, slice into 1cm thick slices.

b) Just before serving, mix the baby leaves and croutons into your salad, then share between your bowls. 

c) Top with the sliced chicken, crumble the Greek style salad cheese over and drizzle on the yoghurt.

Enjoy!

7

Step 3 MOD: If you’ve chosen a higher protein version, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, fry the chicken, 13-15 mins. Turn every 2-3 mins. Slice into 1cm thick slices and serve in the final step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.