Heck, if Jamie decides to call this a dessert, I aint gonna argue. In my books, Jamie Oliver simply can do no wrong.
Have you seen his shows lately? How is it possible that his
..Ok, where were we? ..oh yes..the salad! I was gonna say some smart things about the salad..
Recently, I’ve been trying to find interesting weekday meals that are light, with very low or no carby/starchy elements. The reason being, that both my husband and I have gained some oh-shit-i’m-nearing-30-years-old weight. You know. That spare tire that begins to magically form around your waist and makes you do a double take when you pass by a mirror unaware. The one that makes you aggressively pinch your belly rolls and go “but I NEVER had fat THERE! And I used to eat WHATEVER I wanted!”
..Yep. Happy days.
Are you sold yet?
Wait, there’s more!
- FOR THE SALAD:
- • ½ a leftover roast chicken. (you may use any cooked chicken, grilled or even poached)
- • 400g green beans, trimmed (also known as string beans)
- • 400g cooked brown lentils. (I sometimes use tinned cooked lentils, easier and faster)
- • ½ a head of lettuce of choice, torn
- • 4 spring onions, finely sliced
- • 3 eggs (optional)
- • 3 tbsp olive oil
- FOR THE DRESSING:
- • 2 heaped tbsp Dijon mustard
- • 1 clove garlic, finely minced
- • 1 tsp honey
- • 2 tbsp olive oil
- • 2 tbsp vinegar (I use white/red wine or apple cider vinegar)
- • Salt & pepper to taste
- If making with the eggs, place eggs in a large pot, cover with cold water and place on high heat. Cover and bring to the boil, and cook until preferred doneness (12 min for hard-boiled, 6 min for medium-boiled, 3-4 min for soft boiled). Once cooked, remove the eggs from the pot and set aside to cool slightly. Do not discard the water, add one teaspoon of salt to it and keep it boiling to cook the beans later.
- Meanwhile, in the bowl you will be serving the salad in, make the dressing by combining all the dressing ingredients together and whisking till well incorporated. Set aside.
- Heat a non-stick pan on medium-high. Remove the chicken skin from your roast chicken and tear it by hand into the pan. Cook it for 4-5min, tossing frequently until it crisps up and is sizzling (think of these as chickeny croutons), then remove and set aside. Now add 1 tbsp of oil to the same pan and add your chicken (cut into bite-size pieces). Cook for 4-5min, tossing frequently until heated through and lightly browned and crisped up in parts. Remove from pan and set aside. Finally, in the same pan, add the remaining 2 tbsp of oil and add your well drained lentils. Cook for 5-6min until heated through and slightly crisped up, remove from heat and set aside.
- Add your green beans to the pot of salted boiling water. Cook for 4-5min until tender but still crisp and ‘al-dente’, just not squeaky. Drain the beans and add directly into the serving dish with the dressing. Toss to coat well, as it will absorb the most flavour while still warm.
- Assemble the remaining ingredients: place the lettuce, lentils, chicken, green onions and chicken skin on top of the beans. Peel and quarter the eggs and arrange around the dish. Serve immediately.