Gremolata is an Italian herb mixture of parsley, lemon zest and garlic, traditionally sprinkled over braised meat dishes. Here it adds freshness to earthy lentils and Tuscan cabbage.
- Place lentils in a saucepan and cover with 5cm water. Bring to the boil over medium–high heat and cook for 20 minutes or until tender.
- Meanwhile, cut stems from parsley, then place stems in a frying pan and place chicken on top. Squeeze over juice from 1 lemon, then add lemon halves to pan. Add enough water to cover chicken and bring to the boil over high heat. Reduce heat to medium and cook for 12 minutes or until cooked through. Remove chicken with a slotted spoon and discard cooking mixture.
- Meanwhile, trim stalks and centre vein from cabbage, then finely chop. Peel and finely chop onion. Heat 2 tablespoons oil in a frying pan over medium–high heat. Add cabbage, onion and walnuts, and cook, tossing, for 5 minutes or until soft. Season with salt and pepper.
- To make gremolata, roughly chop parsley leaves and place in a bowl. Peel and crush in garlic, then grate in zest from 1 lemon.
- Drain lentils, then add to cabbage mixture with half the gremolata and remaining 2 tablespoons oil. Squeeze over juice of zested lemon, then season. Spoon lentil salad onto a platter and shred over chicken. Spoon over a little yoghurt and scatter with remaining gremolata. Cut remaining lemon into wedges and serve with salad.
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