WARM LENTIL, CHICKEN AND BROCCOLI SALAD

Serves 4

125g puy lentils
225g broccoli
1 large clove garlic
1 tsp English mustard
2 tbsp balsamic vinegar
4 tbsp olive oil
1 red onion
350g smoked chicken breast

Cook lentils until soft, blanch in cold water and let drain. Blanch broccoli in boiling water for 2 minutes, cool down in cold water and let drain. Crush the garlic and put in a bowl, add a pinch of salt and combine until creamy, then whish in mustard, balsamic vinegar and oil. Set aside.
Slice onion, and fry in a little oil, add the chicken and broccoli and stir-fry for 2-3 minutes, stir in the lentils and dressing.