Nomad pastured chicken breast, star anise carrots, organic lentils, pumpkin seeds, ricotta salata

2 large Nomad Chicken Breast

Leave to rest for 5 minutes before slicing thinly into 8 pieces. 

carrots fondant

2 bunch mixed heirloom baby carrots (washed & trimmed) 
100g butter
4 star anise
2 tbls honey
4 sprigs thyme
1lt vegetable stock (set aside)
1/4 cup chopped parsley
Salt

lentil salad

100g Mount Zero French style green Lentils
50g pecorino romano
1/4 bunch mint leaves
1/4 cup mung bean sprouts
3 tbls pumpkin seeds

dressing

40ml Lirah Cabernet vinegar
1 tbls Dijon mustard                                                                                              80 ml grapeseed oil
40ml olive oil

Chicken

Preheat oven to 180 degrees

Place chicken breast skin side down into a medium to hot pan. 

Caramelise skin until nice and golden.

Turn over for 20 seconds to seal the bottom.

Turn back over to the skin and place in preheated oven for 8 -minutes.

Carrots

Melt the butter Into a heavy-based fry pan or shallow pot before adding the carrots, honey, star anise and thyme and a pinch of sea salt. 

Once the carrots are coated pour over the stock until the carrots are just covered. 

Once the liquid comes to a boil turn down to a simmer and place a cartouche on top.

After 15-20 mins the water will evaporate leaving an emulsion of honey, butter and a little stock which will start to caramelise and glaze your cooked carrots.

Toss through chopped parsley and season to taste.

Lentils

Cook lentils in boiling water until just cooked. 

Strain and leave to cool to room temperature.

Mix lentils with mint, bean sprouts, pumpkin seeds and dressings and set aside.