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Prep Time
15 Minutes
Cooking Time
30 Minutes
Serves
1-2 People
Ingredients
- 1 chicken breast
- 10mls Irish Garden Herb Oil
- 20g Dukkah Seaweed & Spice Blend
- 50g puy lentils
- 1 clove garlic
- 2 shallots
- 1 carrot
- 1 leek
- 200g potatoes
- 50mls cream
- 20g butter
Method
- Put Puy lentils in cold water & cook until tender.
- Dice shallots, garlic, carrot & leek then sauté in oil until soft.
- Add cooked lentils and season with Atlantic sea salt & cracked black pepper. Set to one side.
- Peel & put potatoes in cold water & bring to the boil, cook until soft & mash with the cream, butter & season with black pepper & sea salt.
- Sear chicken breast in a hot pan in some oil, then roast in the oven at 180 for 15 minutes. When cooked toss in Dukkah Seaweed & Spice blend.
- Finish the dish with Irish Garden Herb oil.
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