Roast Root Veggie, Chicken & Lentil Salad

Name: Roast Root Veggie, Chicken & Lentil Salad with Feta & Dijon Dressing
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Peeled Pumpkin Pieces; 1 sachet Herb & Mushroom Seasoning; 1 packet Cow's Milk Feta; 320 g Chicken Breast; 1 baby leaves; 1 tin Cannellini Beans; 2 packet Dijon Mustard; 1 Cauliflower; 1 Beetroot; 2 tsp honey; 10 g butter; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Feta & Dijon Dressing

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We love lentils because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a chicken and root veggie salad! To stay on theme, We've added hearty beetroot, cauliflower and potato. Stir through a sunny dijon mustard dressing to lighten it up and you've got yourself a dinner that’s brimming with goodness.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card

Tags:

Naturally Gluten-Free

Allergens:

Milk

•Mustard

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Peeled Pumpkin Pieces

1 sachet

Herb & Mushroom Seasoning

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

320 g

Chicken Breast

baby leaves

1 tin

Cannellini Beans

2 packet

Dijon Mustard

(Contains: Mustard; )

Cauliflower

Beetroot

Not included in your delivery

2 tsp

honey

10 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories731 kcal

Energy (kJ)3060 kJ

Fat24 g

of which saturates13.4 g

Carbohydrate50.3 g

of which sugars22.9 g

Dietary Fibre20.4 g

Protein68.7 g

Sodium2540 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

•Baking Paper

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, rinse lentils. Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a small bowl, add the honey, dijon mustard, a drizzle white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.

TIP: Add more or less vinegar to taste.

• Heat a large frying pan over 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 the heat to medium, then add lentils, garlic, the butter and herb & mushroom seasoning and cook, tossing, until warmed through and fragrant, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies and dijon dressing. • Add kale and gently toss to combine. Season to taste.