Cook Time: 50minutes (including all prep)
1 large red onion
1 teaspoon olive oil
1/2 teaspoon sea salt
150g Puy lentils (Or green beans for a lower carb option)
150g turkey escalope
finely grated zest of a lemon
10g chervil, chopped
40g balsamic syrup (use vinegar if can't get syrup)
100g feta cheese
30g baby leaf spinach
Preheat oven 180C. Peel the carrots and cut in half lengthways, cut again diagonally, discarding the top. Peel and chop onion into chunky pieces. Peel the beetroot and cut into wedges, cutting in half once more. Place on a baking tray and toss thoroughly in the oil. Roast for 50-60mins until cooked.
While this is cooking bring a pan of water to the boil with the salt. Pour the lentils in and cook until soft. Drain through a sieve. In a hot, dry, ovenproof frying pan, colour the turkey on one side, cook in the oven for a further 8-10minutes. Remove and slice.
Now bring the salad together by mixing the veg, lentils, lemon zest, and 2/3 of the chervil together. drizzle with the balsamic syrup (and some added salt if needed) To serve, half this mixture with half the chicken, the remaining chervil and feta. Toss to combine, and enjoy!
Low Carb Option: Replace the lentils with 80g green beans.Thinly slice them and lightly cook. Add to the recipe at the same time
High Carb Option: Add 40g quinoa per portion and stir through before serving