Roast chicken and squash salad

Method

1. Preheat the oven to 200^oC/Fan 180^oC.
2. Place the butternut squash on a baking tray, coat with a fine layer of spray oil and sprinkle with oregano or mixed herbs. Toss to coat evenly and place in the oven.
3. Wrap the chicken breasts in a loose foil parcel with a tablespoon of water, place on another baking tray and place in the oven. Leave to cook for 25–30 minutes, until the chicken is cooked through and the butternut squash is tender. Once cooked, remove from the oven.
4. While the chicken and squash cook, rinse the lentils under cold running water, drain and add to a saucepan. Cover with cold water and bring to the boil. Boil over a high-heat for 10 minutes, uncovered. Reduce the heat, cover and simmer for 15–20 minutes, until tender. Add extra water if needed. When cooked, drain and add to the baking tray with the butternut squash and mix.
5. Add the dressing ingredients into a jam jar or pot with a tight sealing lid, seal and shake well. Drizzle over the squash and lentils, and stir.
6. Divide the salad leaves between 4 serving dishes, spoon over the squash and lentils, and top each dish with the chicken breast and ribbons of courgette. Season with black pepper and serve.