Serves 4
1/3 cup honey
1 orange, finely grated rind
and 1/3 cup orange juice
2 tsp dried oregano
1 tsp harissa paste
1 tsp ground cumin
1 tsp sea salt flakes
2 garlic cloves, crushed
1.5kg free-range chicken
1.2kg piece of pumpkin, peeled,
deseeded, cut into 4cm pieces
olive oil cooking spray
1 large red capsicum
400g can lentils,
drained, rinsed
80g baby rocket
1 Preheat oven to 200C. Combine honey, rind, juice, oregano, harissa paste, cumin, sea salt and garlic in a bowl. Place chicken in a roasting pan. Rub honey mixture over chicken; cover loosely with foil. Roast for 1 hour 20 minutes or until cooked through.
2 Line a baking tray with baking paper. Place pumpkin on tray and spray with oil. Roast for 30 minutes or until cooked. Place capsicum on tray; spray with oil. Roast for 30 minutes or until skin is charred. Transfer to a plastic bag. Stand until cooled. Peel skin from capsicum, remove seeds and cut into 3cm pieces. Place pumpkin, capsicum, lentils and rocket in a bowl and toss well. Serve salad on a platter with chicken on top.