roasted squash, chicken, chorizo and lentil salad with crispy kale
Ingredients
- 250g pouch cooked lentils (like the Merchant Puy lentils)
- 200g raw butternut squash, peeled and chopped into small cubes
- 100g cooked chicken breast, chopped into bite-size chunks
- 1 large tomato, chopped in chunks
- 20g raw red onion or spring onion, very finely sliced
- 30g chorizo, chopped into chunks
- 60g raw kale, chopped into chunks
- 20g ricotta or feta
- Handful fresh basil
- 1 teaspoon olive oil
Method
- Preheat the oven to 200 degrees Celsius.
- Mix the chopped squash with the teaspoon of olive oil, salt, and pepper onto an oven tray and roast for 25 mins.
- Meanwhile, add the lentils, chopped tomato, sliced onion, cooked chicken, and torn fresh basil leaves and mix well.
- When the squash has 8 minutes to go, add the chorizo and kale. Give everything a good mix so it is all coated in olive oil.
- When the timer goes and the squash is cooked, remove the tray from the oven, set the kale to one side, and mix the chorizo and squash with the rest of the salad items.
- Divide the salad between 2 bowls/tubs and top with the crispy kale and wee dots of the ricotta or feta. Season with salt and pepper to taste and tuck in!