1 tablespoon olive oil
1 large or 2/3 small spring onions, sliced
For the Dressing1 tablespoon olive oil
1/2 the juice of a lemon
1 teaspoon ground cumin
Remove the ends (tops and tails) from the fine green beans. Put in a saucepan with a little salt. Cover with boiling water and cook for 5 minutes, until tender. Drain and allow to cool.
Put the lentils into a sieve to drain and rinse in cold water. Place in a bowl.
When the green beans are cool, cut in half and add to the lentils.
Slice 1 large or 2/3 small spring onions and add the the lentils and green beans.
In a cup put 1 tablespoon olive oil, the juice of half a lemon, cumin, salt and pepper and mix together. Pour over the lentils and green beans.
Now prepare the chicken.
Take each chicken breast and cut into 3 pieces. Place in a dish and coat with the red pesto. (I use a pastry brush for this)
Put a tablespoon of olive oil in a frying pan under a medium heat. Add the chicken pieces. Cook for approx 8 minutes each side.
(To check the chicken is cooked, pierce the thickest part of the piece of chicken with a knife and press down. When the juices run clear, the chicken is cooked.)
Put the cooked chicken on a warm plate for 5 minutes to rest. (This relaxes the chicken and it's more tender) Then it is ready to serve!
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