Recipes for cancer sufferers: grilled chicken and lentil salad

Freshly ground black pepper, for seasoning

Olive oil, for seasoning

Lentils:

200g lentils (ideally Le Puy)

1 shallot, complete, peeled

1 small carrot, diced

1 bouquet garni (thyme and parsley only)

1 clove garlic, skin on

French vinaigrette

A handful of chervil, chopped

Freshly ground black pepper, for seasoning

Grilled chicken breast:

Consider the chicken breast, spot in a modest dish and season with the pepper and olive oil. Leave to marinate for a number of minutes

Preheat the oven at 200C/400F/Gas 6. Location a grill pan on a medium heat and grill skin side down for five minutes, then turnover and grill the other side for 5 minutes. When prepared and effectively marked but not burnt, place in an oven dish and cook in the oven for a additional ten minutes.

Lentils:

Rinse the lentils totally as there can be tiny stones in them, no bigger than the lentils themselves – it’s uncommon but worth checking for. Put them in a little pan and cover with cold water.

Deliver to the boil and skim the white foam from the surface.

Add the whole shallot, carrot, bouquet garni and garlic and simmer for a even more ten minutes until al dente.

Drain, trying to keep 2 tablespoons of cooking liquid aside, remove the shallot, bouquet garni and garlic but leave the carrots in.

Include the vinaigrette, the remaining cooking liquid and fresh chervil. Check the seasoning.

To serve:

Put a generous spoonful of lentils in the middle of a plate and place a chicken breast on prime, grilled side up.

Prime TIP

Getting rid of the skin from the chicken breasts substantially reduces the saturated fat content material and caloric value.

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‘Recipes for Life: Inspired Cooking Beyond Cancer’, by Peter Marshall (£25, Chef Books) is accessible from chefmagazine.co.uk. All revenue go to the Leaders in Oncology Care’s Living Well programme.

Recipes for cancer sufferers: grilled chicken and lentil salad