• 2 tablespoons of olive oil
• 1 piece of chicken breast
• 1 red pepper
• carrot
• 2 garlic cloves
• 1 packet of lentils
• mint leaves and parsley
• 1 lettuce

Romesco Sauce

• 100g red pepper
• 50g almonds
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 dessert spoon of red wine vinegar

1. To create the romesco sauce place the ingredients in a food processor and grind to create a paste adding salt and pepper to it and .Place in a bowl.
2. Cut the chicken piece across in a butterfly cut to create two halves, brush with a little oil and sprinkle with some ground herbs and black pepper.
3. Heat a griddle and cook for about 5 minutes on each side ensuring that it is cooked through.
4. Next heat more oil in a frying pan and cook the carrots, whites for about 4 minutes. Next add the garlic on lentils and enough water to cover it all and simmer for 4 minutes then add the herbs.
5. Heat the rest of the oil on the griddle and cut the lettuce across to create more surface area and cook for about 1 minute each side.
6. Spread by dividing the vegetable mixture between plates then the lettuce on the chicken and a little romesco sauce.

Gareth Richards Recipe - Prynhawn Da