Grilled pumpkin, asparagus and chicken salad

Recipe thanks to LiveLighter

Ingredients

• olive or canola oil spray
• 8 chicken tenderloins
• 1 clove garlic, crushed
• 1 lemon, juiced
• 2 bunches asparagus, ends trimmed
• 450grams Japanese, Kent or butternut pumpkin, peeled, cut into 5mm thick slices
• 420grams no-added-salt brown lentils, drained and rinsed
• 1/3 cup balsamic vinegar
• 150grams baby spinach or mixed leaves
• 250gram punnet cherry tomatoes, halved
• 1/2 cup parsley, chopped

Method

1. Spray a barbecue, char-grill, pan or griddle with oil, pre-heat to medium-high.
2. Place chicken in a small dish with ½ the crushed garlic and lemon juice; stir to coat and set aside to marinate.
3. 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.
4. 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.
5. Respray grill and cook chicken for 2-3 minutes each side until cooked through.
6. Meanwhile, in a small bowl combine lentils, remaining ½ clove crushed garlic and balsamic.
7. To serve, divide spinach or salad leaves, tomatoes, lentils with dressing, asparagus and pumpkin among serving plates.
8. Sprinkle with parsley then top with chicken; serve immediately.