This quick and easy dinner combines the cool and light flavours of yoghurt and mint with the richer tastes of grilled chicken and lentils.
For the lentil dahl
100g red lentils
450ml vegetable stock
1 small onion, grated or finely chopped
2 tomatoes, chopped
½ tsp turmeric
1 tsp garam masala
1 red chilli, finely chopped
For the chicken
1 small lime
30ml (2 tbsp) olive oil
2 tbsp chopped fresh coriander
2 boneless, skinless chicken breasts, each cut into 6-7 slices
60ml (4 tbsp) Greek yoghurt
1 tsp chopped fresh mint
sea salt and freshly ground black pepper
To make the dahl
Put all the ingredients in a pan, bring to a simmer and cook for 20 minutes.
For the chicken (from Ainsley Harriott)
Heat a heavy based griddle pan or large non-stick frying pan. Finely grate the rind from the lime and place in a bowl, then cut the lime in half and squeeze in the juice of one half. Cut the other half into four wedges and set aside.
Add the olive oil to the lime mixture with half of the coriander and add a pinch of salt and plenty of freshly ground black pepper. Rub the mixture over the chicken slices, then cook on the griddle pan for 4-5 minutes until cooked through and golden brown, turning once.
Meanwhile, place the Greek yoghurt in a bowl and add the rest of the coriander with the mint. Season to taste and mix until well combined.
Divide the Dahl between warmed plates and arrange a pile of the chargrilled chicken on top.
Drizzle over the mint and yoghurt dressing to serve.