Warm Lentil Salad

Method

1. Heat oven to 180^o. Toss the pumpkin, onion and beetroot with 1 tablespoon of oil, 1 teaspoon salt and pepper to taste. Roast the pumpkin for 30 minutes or until tender. Remove from the oven and set aside.
2. While the pumpkin is cooking, rub the chicken with garlic, 1 teaspoon salt, paprika and dried mixed herbs.
3. Place the chicken on a lined baking tray and bake in the oven for 20 – 30 minutes until they are cooked and the juices are running clear. Note: Thighs will take less time to cook than breasts.
4. In a large bowl, mix together the roasted pumpkin, onion, beetroot, lentils, mixed vegetables, balsamic vinegar and raisins.
5. To serve, thinly slice the chicken and serve it on top of the warm lentil salad.