The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
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
New
Low sat fat
Mediterranean
Serving size
Ingredients
- 20g sunflower seeds
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 onion
- 1 handful of fresh flat-leaf parsley
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g mixed salad leaves
- 1 avocado
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 600g British Free Range chicken thighs
- 500g pre-cooked beetroot
- 2 orange
Nutritional Information
Calories: 677
Protein: 48g
Carbs: 39g
Fat: 35g
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 2 baking trays with parchment paper
- Pull out a large bowl, a grater & a sieve
Roast the chicken
- Zest half an orange. Drain and halve the beetroot (quarter any large ones). Cut 1 onion into 8 wedges
- Add the beetroot and onion wedges to a lined baking tray, toss with half the Moroccan spice, 1 tsp oil and a pinch of salt and pepper
- Lay the chicken thighs flat onto the other lined baking tray, sprinkle with the remaining Moroccan spice, the orange zest, 1 tsp oil, salt and pepper
- Roast everything for 16 mins, until the chicken is cooked through and tender
Prep the rest
- Thinly slice the remaining onion. Reserve half an orange, then peel the remaining (including the pith) and dice into 1cm chunks
- Add the sliced onion to the large bowl with the juice from the reserved orange half, the vinegar and a pinch of salt. Set aside to pickle
- Drain and rinse the lentils. Roughly chop the parsley. Thinly slice the 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, parsley and half the seeds to the large bowl. Season with salt and pepper. Toss to combine
- Share the salad between bowls, topped with the sliced avocado. Drizzle over the maple mustard dressing. Scatter with the remaining seeds. Finish with 1 tsp olive oil, drizzled on top
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