Oregano chicken with asparagus lentil salad & pea puree

1. Bring a medium saucepan of water to the boil. Boil lentils for 15-20 minutes or until tender. Drain and set aside.
2. To make the pea puree, combine all ingredients in a small food processor. Blitz until smooth. Taste for seasoning, then set aside.
3. Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 4-5 minutes or until just cooked through. Meanwhile, combine oregano, garlic and salt in a medium bowl. Transfer chicken to bowl when cooked, and set aside to rest and marinate.
4. Return pan to the heat. Cook beans and asparagus for 2-3 minutes or until lightly charred and tender. Place in a bowl with the lentils, tomatoes (optional), mint (reserve small leaves for garnish), currants and lemon juice. Toss to combine.
5. Divide pea puree between serving plates. Top with lentil salad, chicken, feta and reserved mint leaves.

Cooking Tip: Marinating meats after cooking is a must when using fresh flavours like garlic, herbs and citrus! Finely chopped ingredients won’t burn, and everything remains vibrant in both colour and flavour.

Nutrition Tip: Frozen peas should be a staple in households across Australia. They are a cheap and convenient way of adding an extra serve of vegetables to a dish, offering plenty of fibre and antioxidants.