Spanish-style pulled chicken, chorizo & lentil traybake salad

Just four ingredients to a delicious and simple midweek supper.

Ingreadient

• 1 pack British chicken Spanish-style casserole with peppers & chorizo
• 1 can Fragata stoneless manzanilla olives filled with piquillo pepper
• 1 pack Merchant Gourmet Puy Lentils
• 1 pack wild rocket

Step by step

1. Cook the chicken according to pack instructions. Drain the olives, reserving the brine. Tumble them into the chicken with 10 minutes of cooking time to go. Heat the lentils according to pack instructions.
2. When the chicken is thoroughly cooked with juices that run clear and no pink meat, pull it into pieces and discard the bones.
3. Fold the lentils into the tray, with ½ the pack of rocket. Add a little olive brine to loosen things up, if needed. Season, scatter with another handful of rocket and serve. Pop a couple of lemon wedges on the side, or add a drizzle of peppery olive oil, if liked.