Grilled Chicken Breast with Wild Garlic Green Sauce, Lentils and Asparagus

At this time of year, if you are fond of woodland walks, you will begin spot a lot of wild garlic sprouting up around the trees.

They are easily recognisable with broad green leaves and as the season progresses, lovely white star-like flowers will begin to shoot up. But the best tell-tale sign is to simply take a leaf and crush it with your fingers. If you have got the right plant, an unmistakeable garlic smell will come through.

For the base of this easy recipe, we’re using some of these leaves to make a simple Salsa verde – or green sauce – to add a zingy contrast to the earthy lentils. All topped with some of our free-range chicken breast and new season asparagus.

Now, get foraging!

Ingredients – serves four

4 Hepburns Skinless Chicken Breasts

1 large onion, peeled and diced

1 large carrot, peeled and diced

1 celery stick, diced

300g Puy lentils

1 bay leaf

600ml vegetable stock or water

Olive oil, for frying

For the green sauce

Large bunch of wild garlic leaves, thoroughly washed and roughly chopped

Small bunch of flat-leaf parsley, roughly chopped

Small bunch of basil, roughly chopped

1tbs red wine vinegar

1tbs Dijon mustard

1tbs capers, roughly chopped

8 anchovy fillets, finely chopped

150ml extra virgin olive oil

Sea salt and crack black pepper, to season

New season asparagus, ends trimmed


To begin, place a saucepan over a medium heat and add a splash of olive oil, followed by the diced onion, carrot, and celery.

Sweat down for 20 minutes, until everything is nice and soft and then add the Puy lentils and bay leaf and stir through. Then pour in the vegetable stock or water, and bring to the boil. Return to a simmer and leave to cook for 15-20 minutes, or until the lentils are soft but with just a little bit of bite left to them.

To make the green sauce, simply place the wild garlic and herbs into a bowl and add the red wine vinegar, Dijon mustard, capers and anchovy and mix. Then steadily add the oil, stirring through until you get a nice loose consistency. Taste and adjust seasoning if necessary.

For the chicken breast, rub some olive oil over and give them a light season. Then pan-fry or griddle for 8-12 minutes, depending on thickness and so that they are nice and golden on each side.

Whilst the chicken is cooking, steam your asparagus for just 5 minutes.

To serve, spoon a good amount of the lentils into the middle of a bowl and dressing with slices of the chicken breast and the asparagus.

To finish, drizzle over a health amount of the wild garlic green sauce and leave in the middle of the table for anyone who wants extra.

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