Warm Lentil and Roasted Root Vegetable Salad with Pan-Seared Chicken
A hearty and warm salad featuring earthy roasted root vegetables and protein-rich lentils, topped with perfectly pan-seared chicken breast. Highlights seasonal Slovenian produce.
Ingredients
- Chicken150 g
- Carrot80 g
- Onion50 g
- Olive Oil10 ml
- Salt1.5 g
- Pepper0.5 g
- Vinegar10 ml
- Lentils60 g
- Parsnip80 g
- Celery Root80 g
- Rosemary1 g
- Thyme1 g
- Mustard5 g
Instructions
- 1Step 1
Preheat oven to 200°C. Rinse the dried lentils (60 g) and place in a small pot with 200 ml of water. Bring to a boil, then reduce heat and simmer. (Prep time: 2 minutes)
- 2Step 2
Peel and chop the carrot (80 g), parsnip (80 g), celery root (80 g), and onion (50 g) into bite-sized pieces. (Prep time: 10 minutes)
- 3Step 3
Toss the chopped root vegetables and onion with 5 ml of olive oil, salt (0.5 g), pepper (0.2 g), rosemary (1 g), and thyme (1 g) on a baking sheet. Spread in a single layer. (Prep time: 3 minutes)
- 4Step 4
Place the baking sheet in the preheated oven and roast for 25 minutes, or until tender and slightly caramelized.
- 5Step 5
Continue simmering the lentils until tender, about 20-25 minutes. Drain any excess water. (Total lentil cook time: 20-25 minutes)
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