Lentil Feta & Pomegranate Salad with BBQ Balsamic Chicken

Feeds 4-5

Prep 2 mins

Cooking Time 20 mins


1 tin of brown lentils

1 piece of Danish feta (palm size)

3 radishes thinly sliced

3 tablespoons continental parsley (finely chopped)

2 tablespoons mint (finely chopped)

1 pomegranate

1/2 red onion (finely diced)



Juice of half a lemon

1/4 cup of olive oil




500g Chicken Tenderloins

1 clove garlic

2 tablespoons parsley

1/4 cup Olive Oil

2 tablespoons Balsamic Vinegar

Lentil Feta & Pomegranate Salad


    1. Drain the lentils
    2. Finely chop the parsley & mint.
    3. Finely chop the onion.
    4. Deseed the pomegranate
    5. Crumble feta over the top.
    6. Season well with salt. Pour over olive oil and squeeze with lemon.


    Balsamic Chicken

    1. Season the chicken well with salt & pepper.
    2. Marinate the chicken in olive oil and balsamic vinegar. Add in 1 crushed clove of garlic and 2 tablespoons of parsley. Marinate for 30 minutes.
    3. Cook on the bbq hot plate.

Serve the chicken alongside the lentil salad.

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