It's time to rethink your salad goals, because it doesn't take much to send a bowl of chopped vegetables into the realm of deliciousness – all you need are a few exciting ingredients. So, to our sweet beet and lentil salad, we've added gently spiced, pan-fried chicken, creamy feta and a tangy pomegranate dressing. Next level accessed!
Drain and rinse lentils. Slice beetroots into rounds. Slice cucumber into rounds. Rinse and separate lettuce leaves. Pick mint leaves from their stems and roughly chop.
Rub chicken with 2 teaspoons olive oil and sprinkle with Seventh Heaven Spice Blend. Season with salt and pepper.
Heat a frypan over medium heat. Add chicken and cook, turning halfway, for 6 minutes or until golden and cooked through. Set aside on a plate to rest while you continue with step 5.
Place pomegranate molasses, red wine vinegar, remaining oil, salt and pepper in a bowl and mix well to combine.
Place cucumber, lentils, beetroot, lettuce, mint and dressing in a bowl and toss well to combine. Season well with salt and pepper.
Divide salad and chicken between bowls. Crumble over feta to serve.