Chicken, Lentil & Walnut Salad With Pesto

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Drain and rinse your green lentils in a sieve under cold running water

Add your chicken to a tin foil-lined baking tray with a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for an initial 8 min

(Doubled your protein? Use two trays!)

Trim, then chop your green beans in half

Cut your cherry tomatoes in half

Once the chicken has had 8 min, add the halved green beans to the tray

Return the tray to the oven for 7 min further

Wash your spinach, then pat it dry with kitchen paper

Once the green beans have had 7 min, remove the tray from the oven and add your walnuts

Return the tray to the oven for a final 3-5 min or until the walnuts are toasted and the chicken is cooked through (no pink meat!)

Tip: Watch them like a hawk so they don't burn!

Combine your traditional Italian pesto and balsamic vinegar in a large bowl with a drizzle of olive oil and a generous pinch of salt and pepper

Add the roasted green beans, halved cherry tomatoes and washed spinach with the drained green lentils and most of the toasted walnuts (save some for garnish!) and give everything a good mix up – this is your lentil & walnut pesto salad