Butter bean, grilled courgette, roast red pepper & chorizo salad
Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too
Crispy prosciutto chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 skinless boneless chicken thighs
- 8 slices prosciutto
- 2 pouches puy lentils
- 280g jar sundried tomatoes
Nutrition: per serving
- kcal467low
- fat10g
- saturates3g
- carbs41g
- sugars15g
- fibre13g
- protein47g
- salt3.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken
