Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place the pumpkin pieces onto the tray and drizzle with half of the olive oil and the Moroccan seasoning. Mix well and roast for 25-30 minutes, until golden and cooked through. Remove from the oven and set aside to cool.
Step 2
Place the chicken pieces in a bowl and drizzle over the remaining olive oil. Add the turmeric, mix to coat, then set aside for at least 10 minutes to marinate.
Step 3
Bring a medium saucepan of water to a boil and, once boiling, add the lentils and powdered stock. Reduce the heat to a simmer and cook for about 12-14 minutes or until the lentils are tender but not falling apart. Drain and rinse with cold water to stop the cooking process.
Step 4
To make the lemon and maple syrup dressing, combine all ingredients in a small jug or glass jar. Season well.
Step 5
Place a large frying pan over medium heat and cook the tenderloins for about 3-4 minutes each side (depending on the size), or until the outside is beginning to brown. You may need to cook them in several batches. Remove from the pan and cut each tenderloin into chunks. Set aside.
Step 6
To make the salad, combine the pumpkin, lentils, chickpeas, spinach, cucumber, spring onion, mint, feta, almonds and cranberries. Drizzle over half of the dressing and toss gently. Check how much more you need; you want the ingredients coated, rather than drenched.
Step 7
Divide the salad among four bowls, topping each with the warm chicken pieces and a lemon wedge to serve.
