You Will Need:

1 store bought rotisserie chicken
Ina Paarman’s Garlic Pepper Seasoning
½ cup (125 ml) Ina Paarman’s Herb Dressing
1 cup (250 ml) green or brown lentils
3 cups (750 ml) water
2 t (10 ml) cumin
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
± 100 g spinach, deveined and finely shredded
3 medium tomatoes, cut into small wedges
2 wheels feta cheese, crumbled
1 bunch chives, snipped

1 store bought rotisserie chicken
Ina Paarman’s Garlic Pepper Seasoning
½ cup (125 ml) Ina Paarman’s Herb Dressing
1 cup (250 ml) green or brown lentils
3 cups (750 ml) water
2 t (10 ml) cumin
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
± 100 g spinach, deveined and finely shredded
3 medium tomatoes, cut into small wedges
2 wheels feta cheese, crumbled
1 bunch chives, snipped

Method:

Remove the skin from the chicken and shred the meat. Use the skin and bones to make chicken stock for the freezer.

Season the shredded meat with Garlic Pepper Seasoning and toss with ¼ cup (60 ml) Herb Dressing.

Cook the lentils in the water with the cumin and Chicken Stock until soft.

Drain but don’t rinse.

Add remaining ¼ cup (60 ml) Herb Dressing to the lentils and stir.

Gently mix all the ingredients together and serve as a salad on day one.

Day 2

Lightly stir-fry the salad in ± 2 T (30 ml) olive oil and add 200 g of our Peri-Peri Coat & Cook Sauce.

Simmer for 5 minutes.

Serve hot with rice or bread.