Spanish-style pulled chicken, chorizo & lentil traybake salad

Name: Spanish-style pulled chicken, chorizo & lentil traybake salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 1 pack pack of Spanish-style pork, chickpea & spinach sausages; 1 can Fragata stoneless manzanilla olives filled with piquillo pepper; 1 pack Merchant Gourmet Puy Lentils; 1 pack wild rocket

Just four ingredients to a delicious and simple midweek supper.

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Serves2
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins

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Ingredients

1 pack pack of Spanish-style pork, chickpea & spinach sausages
1 can Fragata stoneless manzanilla olives filled with piquillo pepper
1 pack Merchant Gourmet Puy Lentils
1 pack wild rocket

Method

Cook the chicken according to pack instructions. Drain the olives, reserving the brine. Tumble them into the chicken with 10 minutes of cooking time to go. Heat the lentils according to pack instructions.
When the chicken is thoroughly cooked with juices that run clear and no pink meat, pull it into pieces and discard the bones.
Fold the lentils into the tray, with ½ the pack of rocket. Add a little olive brine to loosen things up, if needed. Season, scatter with another handful of rocket and serve. Pop a couple of lemon wedges on the side, or add a drizzle of peppery olive oil, if liked.

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