Indian Chicken Salad with Avocado and Zhug

Steps

1. Cook lentils Preheat BBQ grill to medium-high (if using). Bring a pot of water to the boil. Once boiling, cook lentils for about 20 minutes, until just tender with a bite, drain and rinse under cool running water. Drain and return to pot.
2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a bowl with a drizzle of oil, Indian chicken blend and season with salt.
3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook chicken on BBQ.
4. Prep salad Dice avocado 1cm; remove seeds from chilli and thinly slice; dice tomatoes and cucumber 1cm; roughly chop lettuce. Toss all in a bowl with cooked lentils, coconut peanut mix, lemon juice and a drizzle of olive oil. Season to taste.
5. Slice chicken Thickly slice chicken and reserve any resting juices.
6. Serve, zhug topped with salad, chicken and resting juices. Sprinkle over mint.