Spiced chicken, lentil and pumpkin salad

Total Time
Try this speedy salad that is bursting with fresh spring flavours.
  • pumpkin
    800 g, peeled, cut into 2cm cubes
  • olive oil
    1 tbs
  • dry lentils
    1 cup(s), (200g), french green
  • cooked broad beans
    2 cup(s), (300g), frozen
  • skinless chicken breast
    432 g, (buy 8 chicken tenderloins), fat trimmed
  • ground cumin
    2 tsp
  • fennel seeds
    2 tsp, ground
  • fresh flat-leaf parsley
    ½ cup(s)
  • fresh mint
    ½ cup(s)
  • lemon zest
    1 tbs
  • lemon juice
    1 tbs
  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 teaspoon of the oil. Toss to coat. Bake for 20 minutes or until tender.
  2. Cook the lentils in a saucepan of boiling water for 15 minutes or until tender. Refresh under cold water and drain well.
  3. Meanwhile, cook the broad beans in a saucepan of boiling water for 4 minutes or until heated through. Refresh under cold water and drain. Peel the beans.
  4. Place the chicken, cumin and fennel in a large bowl and toss to coat. Heat 1 teaspoon of the remaining oil in a large non-stick frying pan over medium heat. Cook the chicken for 3 minutes each side or until cooked through. Cover to keep warm and set aside for 5 minutes to rest.
  5. Place the pumpkin, lentils, beans, parsley, mint, lemon zest, lemon juice and remaining oil in a large bowl and toss to combine. Season with salt and pepper. Slice the chicken and serve with the pumpkin salad.
TIP: To save prep time, use a cup and a half of frozen peas instead of the broad beans.

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