Chicken Strips with Lemon and Lentils

Light and wholesome, yet deeply satisfying.

1. 1

   1. Bring a small pan of water to the boil, add the lentils and simmer for 25-30 minutes until tender. Drain the lentils in a sieve and run cold water through them. Transfer the lentils to a large deep salad bowl. Add the lemon juice, 6 tbsp olive oil, the preserved lemon, chilli and a little salt, and mix.
   2. At the same time, preheat the oven to 190C/170C fan/375F/gas 5. Arrange the pine nuts in a single layer in a small baking dish and toast for 7-9 minutes until lightly golden. Leave to cool.
   3. Heat a ridged griddle over a medium heat for about 5 minutes. Cut out the tendon on the lower side of each chicken breast, brush them with oil and season on both sides. Grill for 4-6 minutes each side, or until the chicken is cooked through and golden and crusty at the edges. Leave it to cool, then slice it crosswise.
   4. Bring a small pan of water to the boil, add the sugar snaps and cook for 1 minute, then drain in a sieve and run cold water through them. Slice the sugar snaps to your liking or leave them whole.
   
   TO SERVE Layer the ingredients in a salad bowl starting with the lentils, followed by the sugar snaps, chicken, spinach and pine nuts and toss just before serving. Alternatively, arrange the ingredients
   on a platter, as pictured, or individual plates and offer extra oil for drizzling.