Ingredients
| 2 kg chicken |
| 24 cloves garlic |
| 1 whole lemon |
| 1 pinch sea salt |
| 1 pinch black pepper |
| 125 ml verjuice |
| 50 ml extra virgin olive oil |
| 125 ml water |
| 3 sprigs rosemary |
| 100 g lentils (raw) |
| 100 g quinoa (raw) |
| 250 g onions |
| ½ cup cornflour |
| ½ cup plain flour |
| 3 whole avocados |
| 1½ cups flat-leaf parsley |
| 50 g pumpkin seeds |
| ½ cup mint |
| 120 g feta cheese |
| 1 dash extra virgin olive oil |
| 1 pinch salt |
Preparation
Read full directions on Maggie Beer Foundation at https://www.maggiebeerfoundation.org.au/blog/roast-chicken-with-lentil-avocado-salad
