1CupJC's Premium Australian Whole Green LentilsRinsed
1CupParsley LeavesFirmly packed, roughly chopped
1CupMint LeavesFirmly packed, roughly chopped
4Spring OnionsFinely chopped
1PunnetCherry or Grape TomatoesHalved
1Lebanese CucumberSliced
1/4CupLight Olive Oil
1/4CupApple Cider Vinegar
Salt and PepperTo taste
4Souvlaki bread or Lebanese breadWarmed
TzatzikiFor serving
Extra Parsley or MintFor garnish
Instructions
Combine in a bowl the chicken, oil and spice, mix well. Thread the chicken tenders onto 12 skewers and chill.
Place the lentils into a medium saucepan, cover with water ensuring there is an extra 5 cm of water over the lentils. Bring to the boil, cover and gently simmer for 25-35 minutes or until just tender, rinse and drain. Cool thoroughly.
Combine the lentils with the herbs, spring onion, tomatoes and cucumber. In a jar combine the oil and vinegar with salt and pepper, shake well to combine then pour over the salad and toss well.
Pan fry, char grill or barbecue the chicken skewers for 8-10 minutes or until cooked through.
Place the souvlaki breads onto the serving plates, spread liberally with the Tzatziki then top with the Lentil Tabbouleh salad and the chicken skewers. Garnish with extra herbs and serve immediately.