Photo of Spiced chicken, lentil and pumpkin salad by WW

Spiced chicken, lentil and pumpkin salad

8
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Try this speedy salad that is bursting with fresh spring flavours.

Ingredients

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

Instructions

  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.

Notes

TIP: To save prep time, use a cup and a half of frozen peas instead of the broad beans.