Ingredients

1 tablespoon olive oil

2 teaspoons ground black pepper

2 teaspoons ras al hanout or Moroccan spice mix

1 teaspoon ground ginger

1/2 clove garlic, minced finely

2 large skinless chicken breast fillets (about 600g)

1 tablespoon olive oil

For the lentil salad

½ teaspoon Vegeta chicken stock powder

1/2 cup puy lentils (French lentils)

1/2 small red onion, diced finely

1/2 small carrot, diced finely

2 tablespoons extra virgin olive oil

1 tablespoon sherry vinegar

100g mache lettuce, or baby spinach

¼ cup parsley leaves

½ cup pomegranate arils

1 teaspoon finely grated lemon zest

For the dressing

3 tablespoon whole-egg mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

We used

Vegeta Chicken Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons60 min

• 1 In a small bowl, combine the olive oil, black pepper, Moroccan spice mix, ginger and garlic to create a paste. Rub paste all over chicken fillets and refrigerate for 30 minutes - 2 hours.
• 2 Preheat oven to 180C
• 3 In an oven proof frying pan, heat 1 tablespoon of oil on a medium heat and sear chicken, about a minute each side or until lightly browned. Place in oven and roast for 15-20 minutes, until just cooked. Remove and set aside to cool.
• 4 For the dressing, whisk together the mayonnaise, mustard and lemon juice in a bowl.