Cook the Ainsley Harriott Lentil Dahl according to instructions on the packet.
Heat a heavy based griddle pan or large non-stick frying pan. Finely grate the rind from the lime and place in a bowl, then cut the lime in half and squeeze in the juice of one half. Cut the other half into four wedges and set aside.
Add the olive oil to the lime mixture with half of the coriander and add a pinch of salt and plenty of freshly ground black pepper. Rub the mixture over the chicken slices, then cook on the griddle pan for 4-5 minutes until cooked through and golden brown, turning once.
Meanwhile, place the Greek yoghurt in a bowl and add the rest of the coriander with the mint. Season to taste and mix until well combined.
Divide the Ainsley Harriott Lentil Dahl between warmed plates and arrange a pile of the chargrilled chicken on top. Drizzle over the mint and yoghurt dressing to serve.
Try using raw peeled tiger prawns instead of the chicken and thread five on to soaked bamboo skewers before grilling for a minute or until just cooked through and tender.