Salad Bowl with Turmeric Chicken

Ingredients

• 100 g brown lentils
• 220 g parboiled long-grain rice
• Salt
• 1 diced tomato
• 1 red bell pepper
• 5 g parsley (handful)
• 5 g basil (handful)
• white pepper
• 1 tbsp Lemon Juice
• 5 tbsp olive oil
• 400 g chicken breast fillet
• 1 tsp curry powder
• 1 tsp turmeric powder
• 100 ml Orange Juice
• 4 tbsp Coconut Milk
• 1 tsp Mustard

Instructions

1. 1.

   Boil lentils in 250 ml water and simmer for 30 minutes over low heat until just tender. Drain, rinse, and let them dry.

2. 2.

   Meanwhile cook rice in 2.5 times the amount of salted water according to package instructions for about 10 minutes. Turn off the stove, cover, and let it rest for 20 minutes before fluffing and draining if necessary.

3. 3.

   In a separate pot, blanch tomato with boiling water, shock in cold water, peel, quarter, remove seeds, and dice finely. Halve the bell pepper, deseed, wash, and cut into cubes. Wash herbs, pat dry, and finely chop leaves.

4. 4.

   Combine lentils, rice, herbs, pepper, and tomatoes; season with salt, white pepper, lemon juice, and 2 tbsp olive oil to taste.

5. 5.

   Pat chicken breast dry and rub with curry, turmeric, salt, and pepper. Heat remaining oil in a pan. Sear the chicken for about 2 minutes on each side over medium heat. Add orange juice, cover, and simmer gently for 10 minutes.

6. 6.

   Remove the chicken from the pan. Stir coconut milk into the pan drippings, whisk in mustard, and adjust seasoning. Slice the chicken thinly. Arrange the salad in bowls, top with sliced chicken, and pour sauce over.