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.