Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Chicken and lentil salad with caper dressing
Save recipe

Chicken & lentil salad with caper dressing

Baby Swiss chard & lemon

Chicken and lentil salad with caper dressing
Save recipe

1 hr 25 mins
Not Too Tricky

serves 6

About the recipe

This salad, a kind of caesar with earthy Mediterranean flavours, can also be made with leftover chicken.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

1 x 1.6kg whole free-range chicken

1 lemon

olive oil

150g cooked lentils

4 handfuls of baby Swiss chard or other small leaves

CAPER DRESSING

3 tablespoons capers

½ a lemon

extra virgin olive oil

3 tablespoons thick Greek-style yoghurt

Method

  1. Preheat the oven to 200ºC/400ºF/gas 5.
  2. Finely slice and arrange the lemon in a double layer down the middle of a roasting tin. Sit the chicken on top, making sure all the lemon is covered. Season the chicken skin and drizzle with olive oil.
  3. Roast in the oven for 15 minutes, then lower the temperature to 180ºC/350ºF/gas 4 and continue cooking for 50 minutes, or until the chicken’s juices run clear when the thickest part of the thigh is pierced with a skewer.
  4. Leave to rest for 10 to 15 minutes.
  5. Shred the meat from the chicken and, in a large bowl, toss with the lemon slices, lentils and leaves.
  6. Chop the capers and mix with the lemon juice, 3 tablespoons of extra virgin olive oil and the yoghurt, then drizzle over the salad and serve.

Tags

Recipes you may like

related features