- 50g sundried tomatoes
- 2 skinless, boneless chicken breasts
- A pinch or two of harissa
- 250g cherry tomatoes
- 1 garlic clove
- 1 lime
- 400g tin of green lentils
- 2 mini romaine lettuces
- 2 tsp + 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Put the sun dried tomatoes in a small bowl. Just cover with boiling water. Soak for 15 mins.
Heat your oven to 180°C/Fan 160°C/Gas 4. Rub each chicken breast all over with a good pinch of the harissa powder (more if you like it hot), some seasoning and 1 tsp olive oil. Pop into an ovenproof dish and roast for 10 mins.
While the chicken is cooking, halve the cherry tomatoes and tip into a bowl. Peel and grate the garlic. Add to the bowl with 1 tsp olive oil. Season generously. Toss together with your hands.
When the sun dried tomatoes are soft, drain well and roughly chop. Mix with the other tomatoes. Remove the chicken dish from the oven. Add the garlicky tomatoes to the ovenproof dish, tucking them in gaps around the chicken. Return the dish to the oven for another 15 mins or till the chicken is cooked through.
Zest and juice the lime into a small bowl. Pour in 1 tbsp olive oil. Season and stir well with a spoon till combined.
Drain the lentils and rinse with cold water. Shake away any excess water. Tip the lentils into a bowl and dress with most of the lime dressing. Season to taste.
Heat a griddle or frying pan till smoking hot. Quarter the lettuces lengthways. Cook for 1-2 mins on each side or till charred and lightly wilted. Remove from the pan. Spoon the remaining dressing over them.
Scatter half of the lentils onto each plate. Slice the chicken and arrange on top along with some of the tomatoes. Finish with a few of the charred lettuce quarters and dig in.