Spiced chicken with lentil salad
150g dried green lentils, rinsed and drained
1 clove garlic, peeled and bruised
1 bay leaf
500g butternut pumpkin
100g beetroot, peeled
100g red onion, cut into wedges
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp mild paprika
½ tsp fresh thyme leaves
4 tbsp chopped flat-leaf parsley
200g chicken breast fillet
½ tsp each ground coriander and turmeric
½ tsp ground cumin, extra
100g radicchio, shredded
40g goat’s cheese, crumbled
1 tbsp micro red radish leaves
For mustard dressing, whisk together:
2 tsp extra-virgin olive oil
2 tsp verjuice
½ tsp Dijon mustard
2 tsp lime juice
1 small clove garlic, crushed
Preheat oven to 200C.
Grease and line an oven tray with baking paper.
Combine lentils, garlic and bay leaf in a medium saucepan.
Cover well with water.
Bring to the boil, reduce heat to low; simmer, covered, for 40 mins or until tender.
Drain; discard bay leaf and garlic.
Transfer lentils to a large bowl.
Meanwhile, cut pumpkin, carrot and beetroot into 2cm pieces; combine with onion in a large bowl.
Drizzle with 2 tsp of the oil; sprinkle with cumin, paprika and thyme, toss well to coat.
Spread vegetable mixture on oven tray.
Bake for 40 mins, stirring halfway through cooking, or until tender.
Add vegetables, parsley and dressing to lentils; mix well.
Rub remaining oil over the chicken, sprinkle with combined ground coriander, turmeric and extra cumin.
Cook chicken on a heated grill plate over medium-high heat for 5 mins each side or until cooked through.
Remove from heat; stand, covered, for 5 mins, before slicing.
Arrange radicchio on serving plates, top with lentil salad, chicken, cheese and micro leaves.