Barbecued lime and coriander chicken breasts with lentil salad

Method

• Step 1
  Cook lentils in a saucepan of boiling water for 10 minutes or until tender, then drain.
• Step 2
  Meanwhile, trim coriander roots and reserve then pick 1/2 cup coriander leaves and reserve. Coarsely chop remaining leaves and stems. Using a pestle and mortar, pound coriander roots, garlic and 1/2 teaspoon salt until a coarse paste forms. Add coarsely chopped coriander leaves and stalks, coriander seeds and lime rind then pound until a smooth paste forms. Stir in 2 tablespoons lime juice and 2 tablespoons oil. Reserve 2 tablespoons coriander paste for the dressing. Place remaining paste in a bowl and toss well with chicken.
• Step 3
  Drizzle chicken with a little extra oil, then season with salt and pepper. Preheat a barbecue or grill plate over medium heat then cook chicken for 5 minutes each side or until cooked through. Remove and set aside to rest for 5 minutes.
• Step 4
  Combine lentils, onions, tomatoes and reserved coriander leaves in a bowl and season to taste. Combine reserved coriander paste, sugar and remaining oil, and juice then toss through lentil salad. Serve chicken cut into slices over lentil salad.