- 500g raw beetroot, peeled and cut into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 12 shallot, halved if large
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 tbsp clear honey
- 6 tbsp mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, zest and juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 350g Puy lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 big garlic clove, roughly chopped
- 2 tbsp caper
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp Dijon mustard
- 100g bag mixed green leaves
For the chicken
- 6 large boneless skinless chicken breast
- 150g tub Chavroux soft goat's cheese
- 20g pack flat-leaf parsley, chopped
- 18 rashers thin-cut smoked streaky bacon
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Heat oven to 220C/fan 200C/gas 7. Put the beetroot and shallots into a roasting tin, drizzle with honey and 1 tbsp oil, season, then toss well. Cover with foil, then roast for 1 hr, turning after 30 mins and leaving the foil off. Splash half the lemon juice over the veg when they’re ready, then set aside. Can be made up to 1 day ahead.
Meanwhile, boil the lentils, then drain and rinse well. Make a dressing by whizzing the garlic, capers, remaining oil, lemon juice and mustard together with seasoning. Add a couple tbsp water to loosen. Set aside.
Turn the chicken breasts upside down, then pull each mini fillet to the side, without detaching it. Cut a pocket into the thickest part of the fillet. Repeat with the rest. Mix the lemon zest with the goat’s cheese, half the parsley and seasoning, then stuff about 1 tsp cheese into each pocket. Fold the mini fillets back over to seal. Wrap each breast in 3 rashers of bacon, then sit on a baking tray. Can be prepared up to a day ahead. Roast with the veg for 20 mins until the bacon is crisp and cooked through.
To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter over the salad leaves, top with the chicken, sliced in half, then drizzle over remaining dressing.