This vibrant winter salads puts delicious seasonal root vegetables at centre stage


    For the chicken:

  • 4 x free range chicken supremes
  • A handful of fresh thyme
  • 2 tbsps harissa paste
  • Rapeseed oil
  • For the veg:

  • 8 rainbow carrots, cut in half down the centre
  • 4 small or 2 large rainbow beets, cut into quarters (keep the beetroot leaves for the salad if you can)
  • 8 baby red onions, cut into quarters, skin on
  • 2 garlic bulbs, cut in half through the centre
  • 1 tbsp honey
  • For the chilli oil dressing:

  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 tbsps chilli oil
  • Sea salt
  • Cracked pepper
  • To serve:

  • 250g cooked Puy lentils
  • A handful of mint
  • 100g toasted hazelnuts
  • 250g yoghurt
  • Pre-heat the oven to 200ºC/Fan 180ºC/Gas 6 and line 2 deep baking trays with baking paper. In a bowl, mix together the fresh thyme, harissa and oil. Marinade the chicken in this for 10 minutes (or ideally overnight); make sure it’s coated well and pop the chicken onto one of the lined trays. Season with salt and pepper and bake for 20-25 minutes depending on the size of the chicken.
  • In a bowl, smother the carrots, beets, garlic and onions in the oil, salt, pepper and a little honey (do the beets separately as they will stain everything else). Pour onto the tray and bake in the oven with the chicken for 20 minutes
  • To make the dressing, mix together all the ingredients, taste to season and set aside. Heat the lentils as per the instructions on the pack, then dress with a little of your chilli oil dressing and set aside.
  • Now you are ready to plate up. Place your roast veggies and chicken on a beautiful platter. Fill bowls with the mint, toasted hazelnuts, yoghurt, lentils, dressing and beet leaves and let everyone create their own plates. Tuck in!
Try 3 Issues for only £6!