for 4 person

Chicken

1 litre	vegetable bouillon
3 tbsp	apple vinegar
2 sprig	peppermint
2	chicken thighs
300 g	beans
1	broccoli, cut into florets

Lentils

250 g	beluga lentils (beluga)
	water, boiling

Vegetables

	oil, for frying
2	spring onions incl. green parts, cut into rings
½ tsp	salt

Dressing

1 tbsp	apple vinegar
2 tbsp	olive oil
a little	pepper
½ bunch	peppermint, finely chopped
½ bunch	parsley, finely chopped

How it's done

Chicken

Bring the stock to the boil with the cider vinegar and mint. Add the chicken, cover and simmer for approx. 20 mins. Add the beans, continue to simmer for approx. 15 mins., add the broccoli for the final 5 mins. Remove the chicken, peel away the skin, roughly shred the meat using two forks. Drain the beans and broccoli, retain the stock and pour back into the pan, reduce to approx. 100 ml.

Lentils

Cook the lentils (covered) in boiling water for approx. 20 mins. until soft, drain and set aside.

Vegetables

Heat the oil in a non-stick frying pan. Add the onions, sauté briefly, add the beans and broccoli, continue to cook for approx. 5 mins., season with salt.

Dressing

Whisk together the vinegar, oil and reduced stock (100 ml), season. Add the herbs along with the lentils, chicken and vegetables, mix and plate up.

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