text: Cook lentils until soft, blanch in cold water and let drain. Blanch broccoli in boiling water for 2 minutes, cool down in cold water and let drain. Crush the garlic and put in a bowl, add a pinch of salt and combine until creamy, then whish in mustard, balsamic vinegar and oil. Set aside.
  Slice onion, and fry in a little oil, add the chicken and broccoli and stir-fry for 2-3 minutes, stir in the lentils and dressing.
  ← Final reminder for our QQI level 5 nutrition course GOATS CHEESE, PEAR AND PECAN SALAD →
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