Summary

Ingredients

• 200 g lentils, brown, small ones
• 0.5 ½ onion (s)
• 1 clove (s)
• 1 bay leaf
• 2 shallot (s)
• 1 clove garlic
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 0.5 teaspoon ½ honey
• 1 teaspoon mustard
• salt and pepper
• possibly poultry broth or vegetable broth
• 70 g rocket
• 2 tomato (s)
• 10 olives, green, stuffed
• 1 chicken breast fillet (s)
• some clarified butter

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Instructions

1. Rinse the lentils and cook them together with the onion covered with bay leaf and clove in half a liter of water for approx. 30 - 45 minutes until they are firm to the bite (the cooking times of the lentils are very different, so try them in between). Pour into a sieve, allow to drain.
2. Finely chop the peeled shallots and garlic. Sauté in a little oil, add the balsamic vinegar and the rest of the oil, season with honey, mustard, salt and pepper, mix with the lentils. Let it soak for about an hour at room temperature. If the lentils are too dry, add a spoonful of broth.
3. Clean and wash the rocket and cut into strips. Peel the tomatoes, remove the seeds and cut into small pieces. Slice olives.
4. Chicken breast fillet either cut into strips or fry whole in clarified butter. Allow to cool slightly.
5. Mix the lentils with the rocket, tomatoes, olives and chicken breast strips, season to taste. When the chicken breast fillet has been fried whole, cut it into thin slices and serve with the salad.