Puy Lentil Chicken Salad with Apple and Hazelnuts

Dressing: Whisk all the ingredients together in a bowl and season.

Salad: Season the chicken on both sides and sprinkle with caraway seeds.
Heat a little oil and butter in a sauté pan and cook the chicken until fully cooked through. Set aside.
Toss the lentils with 2 tablespoons of the dressing and season generously with salt and pepper.

To serve: Divide the lentils between plates. Top with the lettuce wedges, apple, the green vegetables and sliced chicken.
Drizzle the dressing over the top, then scatter with hazelnuts and a grind of pepper. 

Pantry note: Puy lentils are a small dark green lentil with a slight peppery flavour and hold their shape during cooking. They are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France. To cook, cover with plenty of cold water, bring to the boil and cook until just tender but still with a little bite. Drain and rinse under cold water then drain well.