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Spiced Chicken & Lentil Salad with Orange, Beetroot & Avocado
Eat well, the Mediterranean way, with this vibrant salad, starring tender free-range British chicken, roasted until golden. Serve over a bed of ruby beetroot, juicy orange, creamy avocado and fibre-rich lentils. Finish with a drizzle of our sweet and tangy maple and mustard dressing. More plants. More colour. More joy.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Mediterranean
Serving size
Ingredients
- 10g sunflower seeds
- 20g mixed salad leaves
- 60g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 onion
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 orange
- 300g British Free Range chicken thighs
- 1 avocado (use half)
- 1 handful of fresh flat-leaf parsley
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 tbsp Moroccan seasoning (use half) (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 250g pre-cooked beetroot
Nutritional Information
Calories: 669
Protein: 47g
Carbs: 39g
Fat: 34g
Ingredients
- 10g sunflower seeds (use half)
- 60g maple and mustard dressing (use a quarter) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 20g mixed salad leaves (use half)
- 1 onion (use half)
- 1 orange (use half)
- 150g British Free Range chicken thighs
- 2 tbsp Moroccan seasoning (use a quarter) (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 250g pre-cooked beetroot (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 avocado (use a quarter)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
Nutritional Information
Calories: 680
Protein: 47g
Carbs: 39g
Fat: 36g
Spiced Chicken & Lentil Salad with Orange, Beetroot & Avocado
Eat well, the Mediterranean way, with this vibrant salad, starring tender free-range British chicken, roasted until golden. Serve over a bed of ruby beetroot, juicy orange, creamy avocado and fibre-rich lentils. Finish with a drizzle of our sweet and tangy maple and mustard dressing. More plants. More colour. More joy.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl, a grater & a sieve
Roast the chicken
- Zest half the orange. Drain and halve the beetroot (quarter any large ones). Cut half the onion into 1cm wedges
- Add the beetroot and onion wedges to one side of the lined tray. Lay the chicken thighs flat onto the other side of the tray
- Toss with the orange zest, the half pack of Moroccan spice, 1 tsp oil and a pinch of salt and pepper. Roast for 16 mins, until cooked through and tender
Finish the prep
- Meanwhile, thinly slice the remaining onion. Reserve 1 orange wedge, then peel the remaining orange (including the pith) and cut into 1cm chunks
- Add the sliced onion to the large bowl, with the juice from the orange wedge, the vinegar and a pinch of salt. Set aside
- Drain and rinse the lentils. Roughly chop the parsley. Thinly slice the half avocado
Finish the tray
- When ready, add the lentils to the chicken tray. Return to the oven for 2-3 mins, until the lentils are warm
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Remove the chicken from the tray and thinly slice
- Add the roast veg, lentils and sliced chicken to the large bowl and toss to coat
Toss the salad & plate up
- Add the salad leaves, orange chunks and parsley to the large bowl. Season with salt and pepper and toss to combine
- Share the salad between bowls, topped with the sliced avocado. Drizzle over the half pack of maple mustard dressing. Scatter over the sunflower seeds. Finish with 1/2 tsp olive oil, drizzled on top
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