turmeric chicken roasted pumpkin lentil salad healthy dinner easy recipe
Learn how to make a delicious and nutritious turmeric chicken salad with roasted pumpkin, lentils, chickpeas, and a tangy lemon maple dressing. Perfect for a quick weeknight meal or healthy lunch.
Ingredients include:
– 250g pumpkin, chopped
– 3 tbsp extra virgin olive oil
– 1 tbsp Moroccan seasoning
– 700g chicken tenderloins
– 1 tsp ground turmeric
– 200g black French lentils
– 2 tsp stock powder
– 1 can chickpeas
– 1 cup spinach
– 1 Lebanese cucumber
– 5 spring onions
– 1 cup mint
– 150g feta cheese
– 115g slivered almonds
– 85g dried cranberries
– Lemon wedges
Dressing:
– 3 tbsp olive oil
– 2 tbsp apple cider vinegar
– Juice of 1 lemon
– 2 tsp Dijon mustard
– 2 tsp maple syrup
– Sea salt and pepper
Step-by-step method:
1. Roast pumpkin with olive oil and Moroccan seasoning at 200C for 25-30 mins.
2. Marinate chicken with olive oil and turmeric.
3. Cook lentils in boiling water with stock for 12-14 mins.
4. Mix dressing ingredients.
5. Cook chicken in a pan until browned, then cut into chunks.
6. Combine salad ingredients with half the dressing.
7. Serve in bowls topped with chicken and lemon wedges.
This vegan-friendly salad is packed with flavors and easy to prepare. Great for meal prep or entertaining. Watch now for full cooking tips!
Get ready for a culinary adventure with this mouthwatering turmeric chicken and roasted pumpkin lentil salad. This dish is a celebration of flavors and a perfect blend of healthy ingredients. But here’s where it gets interesting. The use of turmeric and Moroccan seasoning adds an exotic twist, creating a unique and flavorful experience. Ingredients: 250g pumpkin cut into 3 cm pieces, about two cups. Three tablespoons extra virgin olive oil. 1 tbspoon Moroccan seasoning. 700g chicken tenderins approximately eight. One teaspoon ground turmeric. 200g black French lentils one cup. 2 tespoon stock powder chicken or vegetable. One x400 g chickpeas drained and rinsed. One cup spinach leaves roughly chopped. One Lebanese cucumber diced. Five spring onions, finely sliced. One cup fresh mint, finely chopped. 150g feta cheese, crumbled. 115g slivered almonds, toasted and roughly chopped. 85g dried cranberries, about 2/3 cup. Lemon wedges for serving. Lemon and maple syrup dressing. 3 tablespoons extra virgin olive oil. 2 tablespoons apple cider vinegar. Juice of one lemon. Two teaspoons dijon mustard, 2 tespoons pure maple syrup, sea salt, and cracked black pepper to taste. Method: Preheat your oven to 180 C fanforced or 200 C conventional. On a baking tray, arrange the pumpkin pieces and drizzle with half of the olive oil and Moroccan seasoning. Toss to coat evenly and roast for 25 to 30 minutes until golden and tender. Set aside to cool. In a bowl, place the chicken tenderlands and drizzle with the remaining olive oil. Sprinkle the turmeric and mix well. Let it marinate for at least 10 minutes. Bring a medium saucepan of water to a boil. Add the lentils and stock powder. Then reduce the heat and simmer for 12 to 14 minutes until the lentils are tender. Drain and rinse with cold water to stop the cooking process. To make the dressing, simply combine all the ingredients in a small jug or jar and season to taste. Heat a large frying pan over medium heat. Cook the tender for 3 to 4 minutes on each side or until brown. You might need to cook them in batches. Cut the tenderlands into chunks and set aside. In a large bowl, combine the roasted pumpkin, lentils, chickpeas, spinach, cucumber, spring onion, mint, feta, almonds, and cranberries. Drizzle with half of the dressing and toss gently. Add more dressing as needed, aiming for a well-coated salad. Divide the salad among four bowls and top each with the warm chicken pieces. Serve with a lemon wedge for a refreshing garnish. This salad is a masterpiece of flavors and textures, and the addition of the warm chicken makes it a satisfying and healthy meal. It’s a dish that will impress your taste buds and leave you wanting more. And this is the part most people miss. The beauty of this recipe lies in its versatility. Feel free to experiment with different types of lentils, add more veggies, or even swap out the chicken for a vegetarian option. The possibilities are endless. So, what do you think? Are you ready to give this turmeric chicken and roasted pumpkin lentil salad a try? We’d love to hear your thoughts and any creative twists you add to the recipe. Don’t forget to share your culinary adventures with us in the comments.
Dining and Cooking