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Roast Chicken, Lentil, Beetroot & Squash Salad

February 8, 2019



Star of the Show:  Lentils

Tinned pulses are a great store cupboard essential. Lentils are a really good source of protein and a contain tonnes of soluble fibre to keep out gut happy and healthy.



  • 1 x 400gm can green lentils, drained and rinsed

  • 1/2 butternut squash, peeled and cubed

  • 1  x bag of rocket (arugula)

  • 2 x small cooked beetroots

  • 2 x chicken breasts, cooked

  • 1/2 red onion, finely sliced

  • 1tsp cumin


For the dressing...

  • 1tbsp apple cider vinegar

  • Juice and zest of 1/2 lemon

  • 2tbsp Extra Virgin Olive Oil

  • 1tsp Dijon mustard

  • Salt & Pepper to season



1.Preheat oven to 180c. In a bowl add the cubed squash and coat in 1tsp cumin, salt & pepper to taste and drizzle olive oil on to coat. Mix well and place on a baking tray. Cook for 20-25 minutes
2. To assemble the salad, shred the cooked chicken breasts, and add to a salad bowl along with the beetroot, lentils, onion. 

3. Mix the salad dressing ingredients and add to the salad bowl
4. When the squash is cooked, add to the bowl and serve straightaway



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