With the base ingredients the squash and onions can be baked. So can the kale and cavalo nero if you like it crispy or blanched in boiling water. The beetroots can be boiled or baked but will take longer than the other veg.
While cooking the veg use the flavours section to spice them up how you like.
For the lentils, cook as per the packet says. I like to start them off like a risotto by cooking off some garlic and wine then adding the lentils and stock until they have a soft bite.
Mix all the base layer ingredients to make the warm winter salad. Build the dish by starting with a few spoonfuls of the warm autumn salad, add a piece of chicken and dollop with yoghurt or drizzle with dressing. Snazz it up with fresh herbs and crunchy toasted nuts. Then enjoy!
Base layer ingredient ideas
* 300g Pue lentils, cooked
* 100g Kale washed and tough stalk removed
* 100g Cavalo Nero, washed and chopped into bite size pieces
* 1 Butternut squash cut into cubes and roasted
* 1-2 Onions red or white chopped into wedges
* 3 Beetroots cooked, peeled and cut into wedges
Flavours
* Chilli flakes
* Ground Cumin
* Ground coriander
* Mixed dried herbs
* Salt
* Pepper
* Use the roasted garlic from the chicken
* Bay leaves
Snazz it up
* Toasted almonds/walnuts/pecans chopped
* Fresh parsley
* Dried fruit e.g. cranberries, raisins, apricots
* Tahini olive oil yogurt
