Spiced chicken lentil salad This herb and spice-packed chicken lentil salad will have your palate dancing. Full of fabulous textures, colours and flavours this recipe is sure to delight. Main Salad Details Serves: 2To cook: 75 MinutesNumber of ingredients: 23Difficulty: easy-medium Nutrition per servingEnergy: 2714 kJProtein: 50.5gFat - Total : 21.1gFat - saturated: 4.9gCarbohydrate: 55.2gFibre: 21.4gSodium: 183mg Ingredients ¾ cup (150g) dried green lentils, rinsed, drained 1 clove garlic, peeled, bruised 1 dried bay leaf ¼ butternut pumpkin (500g) 1 small carrot (70g) 1 small beetroot (beet) (100g), peeled 1 small red onion (100g), cut into wedges 1 tablespoon olive oil 1 teaspoon ground cumin ½ teaspoon mild paprika ½ teaspoon fresh thyme leaves ¼ cup chopped fresh flat-leaf parsley 200g (6½-ounce) chicken breast fillet ½ teaspoon each ground coriander and turmeric ½ teaspoon ground cumin, extra 100g (3 ounces) radicchio, shredded 40g (1½ ounces) goat’s cheese, crumbled 1 tablespoon micro red radish leaves Mustard dressing 2 teaspoons extra-virgin olive oil 2 teaspoons verjuice (e.g. unripened grape juice) ½ teaspoon dijon mustard 2 teaspoons lime juice 1 small clove garlic, crushed Method 1 Preheat oven to 200°C/400°F. Grease and line an oven tray with baking paper. 2 Combine lentils, garlic and bay leaf in a medium saucepan. Cover well with water. Bring to the boil, reduce heat to low; simmer, covered, for 40 minutes or until tender. Drain; discard bay leaf and garlic. Transfer lentils to a large bowl. 3 Meanwhile, cut pumpkin, carrot and beetroot into 2cm (¾-inch) pieces; combine with onion in a large bowl. Drizzle with 2 teaspoons of the oil; sprinkle with cumin, paprika and thyme, toss well to coat. Spread vegetable mixture on oven tray. Bake for 40 minutes, stirring halfway through cooking, or until tender. 4 Make mustard dressing: Place ingredients in a screw-top jar; shake well to combine. Season with pepper. 5 Add vegetables, parsley and dressing to lentils; mix well. 6 Rub remaining oil over the chicken, sprinkle with combined ground coriander, turmeric and extra cumin. Cook chicken on a heated grill plate (or grill or barbecue) over medium-high heat for 5 minutes each side or until cooked through. Remove from heat; stand, covered, for 5 minutes, before slicing. 7 Arrange radicchio on serving plates, top with lentil salad, chicken, cheese and micro leaves.