Nourishing Roasted Root Veggie, Chicken & Lentil Salad
with Toasted Walnuts & Dijon Dressing
We love lentils because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a root veggie and chicken salad! To stay on theme, we've added hearty beetroot, cauliflower and potato. Stir through a squeeze of sunny lemon and crisp salad leaves to lighten it up and you've got yourself a dinner that’s brimming with goodness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 tin
lentils
½
lemon
1 clove
garlic
1 packet
Dijon mustard
1 pinch
chilli flakes
1 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1
potato
1 bag
baby kale
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 portion
cauliflower
Not included in your delivery
1
olive oil
2 tsp
honey
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut potato into bite-sized chunks. Cut beetroot into small chunks. Cut cauliflower into small florets. • Place potato, beetroot and cauliflower on a lined oven tray. Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, drain and rinse lentils. Zest lemon to get a pinch, then slice into wedges. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• In a small bowl, add lemon zest, dijon mustard, the honey, a generous squeeze of lemon juice, a drizzle of olive oil and a splash of water. Stir to combine and set aside.
TIP: Add more or less lemon juice to taste.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Reduce heat to medium, then add lentils, garlic, the butter, a pinch of chilli flakes (if using) and herb & mushroom seasoning and cook, tossing, until warmed through and fragrant, 2-3 minutes. • Remove from heat, then stir through roasted veggies and dijon dressing. • Add baby kale and gently toss to combine. Season to taste.
• Divide roast root veggie, chicken and lentil salad between bowls. • Crumble over feta (see ingredients). Garnish with toasted walnuts. • Serve with any remaining lemon wedges. Enjoy!