Method
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1
Pre heat the oven to 180c.
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2
In a food processor put the onion, carrot and half the rosemary and blend until fine.
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3
On a medium heat add some oil to a lidded pan and add the blended ingredients.
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4
In some baking sheets put the chicken breasts with some salt, pepper and the cayenne and flatten until around 1.5cm thick.
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5
Put another frying pan on a medium heat, add some oil the unpeeled garlic, the rest of the rosemary and thyme. Then add the chicken, turning after 4 minutes, cook until golden and cooked through.
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6
In the veg frying pan add the lentils with 3 tablespoons of the lentils water and the tomatoes. Put the bread in the oven.
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7
In the vegetable pan add the spinach, some salt and pepper and red wine vinegar.
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8
Add the pancetta and asparagus to the chicken and fry until crispy.
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9
On a plate put some lentils, then the chicken, asparagus and pancetta. Serve with the bread and yogurt.