Weekend Roast Chicken and Lentil Salad

This meal can be made at the weekend leaving plenty of leftovers for the week ahead. The soft herbs and lentils create a wonderful complex flavour to ...compliment this delicious roast chicken. Read more

Prep time
15 minutes
Cook time
65 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Ingredients
Serves 5
whole chicken
spatchcocked
harissa paste
puy lentils (cooked)
fennel
finely sliced use a mandolin if possible
baby tomatoes
quartered
rocket leaves
mint
roughly chopped
parsley
roughly chopped
pomegranate molasses
extra virgin olive oil
pomegranate seeds
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

759kcal
Calories
58g
Protein
45g
Total Fat
33g
Carbs
14g
Fibre
12g
Sugars
204mg
Calcium
16%
 
8mg
Iron
44%
 
141mg
Magnesium
34%
 
510mg
Phosporus
41%
 
1835mg
Potassium
39%
 
384mg
Sodium
17%
 
4mg
Zinc
39%
 
1mg
Copper
62%
 
1mg
Vitamin B1
45%
 
1mg
Vitamin B2
59%
 
19mg
Vitamin B3
117%
 
1mg
Vitamin B6
66%
 
280mcg
Vitamin B9
70%
 
328mcg
Vitamin A
36%
 
1mcg
Vitamin B12
31%
 
71mg
Vitamin C
79%
 
1mcg
Vitamin D
7%
 
3mg
Vitamin E
23%
 
264mcg
Vitamin K
220%
 
Calories: 759kcal; Protein: 58g; Total Fat: 45g; Carbs: 33g; Fibre: 14g; Sugars: 12g; Calcium: 204mg (16%); Iron: 8mg (44%); Magnesium: 141mg (34%); Phosporus: 510mg (41%); Potassium: 1835mg (39%); Sodium: 384mg (17%); Zinc: 4mg (39%); Copper: 1mg (62%); Vitamin B1: 1mg (45%); Vitamin B2: 1mg (59%); Vitamin B3: 19mg (117%); Vitamin B6: 1mg (66%); Vitamin B9: 280mcg (70%); Vitamin A: 328mcg (36%); Vitamin B12: 1mcg (31%); Vitamin C: 71mg (79%); Vitamin D: 1mcg (7%); Vitamin E: 3mg (23%); Vitamin K: 264mcg (220%)
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Notes

Alternatives:
puy lentils - cooked Beluga lentils, green lentils
tomatoes - cucumber
fennel - celery, shredded cabbage
rocket - watercress, spinach, mixed leaves

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Ingredients
Serves 5
whole chicken
spatchcocked
harissa paste
puy lentils (cooked)
fennel
finely sliced use a mandolin if possible
baby tomatoes
quartered
rocket leaves
mint
roughly chopped
parsley
roughly chopped
pomegranate molasses
extra virgin olive oil
pomegranate seeds

Ingredients

Serves 5
whole chicken
spatchcocked
harissa paste
puy lentils (cooked)
fennel
finely sliced use a mandolin if possible
baby tomatoes
quartered
rocket leaves
mint
roughly chopped
parsley
roughly chopped
pomegranate molasses
extra virgin olive oil
pomegranate seeds

Method

Your notes

1

Preheat the oven to 190°C (170°C fan) and gather all your ingredients.

2

Coat the chicken in the harissa paste, season with salt and pepper, then place on a baking tray and drizzle with a little olive oil.

3

Cook for 1 hour, or until the juices run clear and the chicken is cooked through. Check to see if you need to cover with foil to prevent the skin from burning.

4

Meanwhile, toss the rest of the ingredients, molasses and oil (except the pomegranate seeds) together in a large bowl with a big pinch of salt and pepper. Then transfer to a large platter.

5

Top with the fennel fronds and pomegranate seeds and serve alongside the chicken.

Notes

Alternatives:
puy lentils - cooked Beluga lentils, green lentils
tomatoes - cucumber
fennel - celery, shredded cabbage
rocket - watercress, spinach, mixed leaves

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