Grilled pumpkin, asparagus and chicken salad

Easy
4 servings
16 serves of veg
10m preparation
25m cooking

Ingredients

olive or canola oil spray
8 chicken tenderloins (400g)
1 clove garlic, crushed
1 lemon, juiced
2 bunches asparagus, ends trimmed
450g Japanese, Kent or butternut pumpkin, peeled, cut into 5mm thick slices
420g no-added-salt brown lentils, drained and rinsed
⅓ cup balsamic vinegar
150g baby spinach or mixed leaves
250g punnet cherry tomatoes, halved
1/2 cup parsley, chopped

Method

Spray a barbecue, char-grill or griddle with oil, pre-heat to medium-high.
Place chicken in a small dish with ½ the crushed garlic and lemon juice; stir to coat, cover and refrigerate a chicken for as long as time permits, from 30 minutes to overnight.
Place asparagus on heated grill and cook for 7 minutes or until lightly charred, turning occasionally. Remove from grill, cut into 5cm pieces then set aside.
Respray grill and cook pumpkin in batches for 2-3 minutes each side until charred and just tender. Remove from heat, cut into 3cm triangles and set aside.
Respray grill and cook chicken for 2-3 minutes each side until cooked through.
In a small bowl combine lentils, remaining ½ clove crushed garlic and balsamic.
Divide spinach or salad leaves, tomatoes, lentils with dressing, asparagus and pumpkin among serving plates. Sprinkle with parsley then top with chicken; serve immediately.

Alternatives

Add other chargrilled vegetables such as green beans, broccolini, cauliflower, zucchini, eggplant, capsicum or sweet potato.
Include other veggies such as sliced red capsicum, cucumber, radish, red onion or semi-sundried tomatoes.
Replace lentils with rinsed and drained no-added-salt cannellini beans, butter beans, chickpeas or four bean mix.
Replace chicken with 200g reduced-fat feta cheese for a vegetarian choice.

Storage Suggestions

Best eaten immediately

Equipment List

Barbeque
Char grill or griddle
Small dish
Cooks knife
Chopping board
Plates
Small bowl
Serving plate.

Recipe came from - healthier.qld.gov.au. This work is licensed under Creative Commons Attribution No Derivatives 3.0 Australia