250g green lentils
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
350g smoked chicken breast, skin removed, sliced
250g baby grape tomatoes, halved
1 bunch asparagus, woody end trimmed
1 1/2 cups parsley
Cook lentils in a large saucepan of boiling water for 35 minutes, until tender. Drain.
Meanwhile, bring another large saucepan of water to the boil over medium heat. Reduce heat to low and bring to a gentle simmer. Add the asparagus and cook for 3-4 minutes or until bright green and tender crisp. Refresh under cold running casino water. Drain.
To make the dressing combine the vinegar, mustard and oil in a jug and season to taste.
Combine lentils, chicken, tomato, asparagus and parsley in a serving dish. Drizzle with dressing and toss to coat. Serves 4.
Try this recipe with the Tallis Dookie Hills Viognier 2007