Ingredients:

  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 250g pouch cooked Puy lentils
  • ½ small savoy cabbage, finely sliced
  • 2 leftover chicken legs, skin removed and meat shredded
  • Small handful mixture of soft herbs (e.g., parsley and dill)
  • 75g goat cheese, crumbled
  • 3 cooked beetroot, sliced
  • 50g pomegranate seeds

Instructions:

  1. In a large bowl, combine honey, mustard, white wine vinegar, and olive oil. Season with salt and pepper to taste and whisk until emulsified.
  2. Add cooked Puy lentils, finely sliced savoy cabbage, shredded chicken, and soft herbs to the bowl with the dressing. Gently toss to combine.
  3. Divide the salad mixture between two bowls. Scatter crumbled goat cheese, sliced beetroot, and pomegranate seeds on top.