Method

1. Put Puy lentils in cold water & cook until tender.
2. Dice shallots, garlic, carrot & leek then sauté in oil until soft.
3. Add cooked lentils and season with Atlantic sea salt & cracked black pepper. Set to one side.
4. Peel & put potatoes in cold water & bring to the boil, cook until soft & mash with the cream, butter & season with black pepper & sea salt.
5. 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.
6. Finish the dish with Irish Garden Herb oil.