Chicken, beetroot and lentil salad

• honey↗1 tsp tsp
• Dijon mustard↗1 tbsp tbsp
• white wine vinegar↗2 tbsp tbsp
• olive oil↗3 tbsp tbsp
• ready-made lentils (pouch)250g pouch g
• savoy cabbage½ small

  thinly sliced

• chicken thighs2 leftover

  skin removed, meat shredded

• soft herbssmall handful mixture of

  (we used parsley and dill)

• goat cheese↗75g g

  crumbles

• cooked beetroot3

  sliced

• pomegranate seeds↗50g g

Step-by-step instructions

1. 1

   In a large bowl, combine honey, mustard, vinegar and oil. Season, then add lentils, cabbage, chicken and herbs. Divide the mixture onto plates, then top with goat cheese, beetroot and pomegranate seeds.