Rice-lentil salad with chicken, beet and blackberries

Name: rice-lentil salad with chicken, beet and blackberries
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 275 g unpolished rice lentils and beet; 250 g chicken fillets; 4 el traditional olive oil; 500 g cool fresh cooked beet coolers; 3 bunch onion; 50 g unroasted walnuts; 3 el walnut oil; 2 el Red wine vinegar; 75 g lamb's lettuce; 150 g blackberries

Salad of lentils, beet, blackberries, chicken and rice.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Boil the rice in water with salt if necessary according to the instructions on the packaging.
Meanwhile, heat the grill pan without oil or butter. Halve the chicken fillets in width and mix in a bowl with the oil.
Sprinkle the chicken fillets with pepper and salt and grill the chicken for 5 minutes in the grill pan. Turn halfway.
Meanwhile, cut the beetroot into cubes of 1 cm and the spring onions in slanted rings. Chop the walnuts coarsely.
Beat the walnut oil, red wine vinegar and oil into a dressing.
Mix the chicken, beetroot, spring onions, walnuts and lettuce with the dressing in the rice.
Season the salad with pepper and salt. Divide the blackberries over it.