Spiced Chicken, Roasted Veg and Harissa Lentil Jumble
with Yoghurt and Greek Style Salad Cheese
The nature of a jumble is to mix all the ingredients for a beautiful blend of flavours. Our roasted veg and lentil variation is a Middle-Eastern inspired dish made with sweet and fragrant spices and a slight kick of heat thanks to the harissa. Sweet potato, aubergine and tomatoes are a great match for the earthy and nutty flavour of lentils. Finish off with a sprinkling of cheese and a drizzle of yoghurt.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Red Onion
1 unit(s)
Sweet Potato
1 sachet(s)
Roasted Spice and Herb Blend
125 grams
Baby Plum Tomatoes
1 carton(s)
Lentils
2 unit(s)
Garlic Clove
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Vegetable Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
75 milliliter(s)
Water for the Lentils
1 tbsp
Honey
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Cut into roughly 3cm chunks.
Halve and peel the red onion. Cut one half into 3 wedges and thinly slice the other half.
Chop the sweet potato into 2cm chunks (no need to peel).
Pop the sweet potato, aubergine and onion wedges onto a large baking tray. TIP: Use two baking trays if necessary.
Drizzle with oil, then sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss together.
When the oven is hot, roast on the top shelf until it begins to go tender and golden, about 15 mins.
Meanwhile, halve the tomatoes. Drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and sliced onion and cook, stirring occasionally, until softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
Once softened, add the garlic and harissa paste (add less if you'd prefer things milder) to the onion. Stir-fry for 1 min.
Stir in the lentils, veg stock paste, water for the lentils and honey (see pantry for both amounts).
Bring to the boil, then simmer until slightly reduced, 2-3 mins. Season with salt and pepper, stir in the butter (see pantry for amount), then remove from the heat. IMPORTANT: Cook so there's no pink in the middle of the chicken.
When the veg has roasted for 15 mins, turn them over, then add the tomatoes to the same tray. Drizzle with a little more oil if needed and roast for another 10-15 mins.
Once roasted, add the chicken and veg to the lentil mixture and gently stir to combine.
Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it.
Share the chicken, roasted veg and lentil jumble between your bowls.
Drizzle over the yoghurt and finish by crumbling over the Greek style salad cheese.
Enjoy!
Step 3 MOD: If you’ve chosen a higher protein version, add the chicken to the pan with the onion. Continue as instructed, the chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
