• Place the chicken in a large pot with onion, carrot, celery, bay leaf and peppercorns, add water to cover. Bring to a boil.Reduce heat and cook for about 90 min. Remove chicken ,let cool and shred and the meat.
• Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a pot using 3 cups of water, salt, pepper and olive oil. Bring to a boil until tenter. Drain the lentils and let them cool down. Season with salt, pepper and olive oil.
• Cut the pumpkins into to cubes. Place the pumpkin on a baking sheet. Drizzle with olive oil and season with the garlic , salt and pepper. Roast at 180c until soft about 40 min.
• Place the yogurt, spinach, olive oil, garlic, salt and pepper in a mixer.Beat well until the mixture homogenized.
• In a dip bowl place the shredded chicken, add the half spinach tzatziki and season with salt and pepper. Mixed well

How to serve

• In a plate place first the baked pumpkin, then 2 tbsp lentils and then spring onion. On the top place the chicken salad. Toss the salad  with a little more of the spinach sauce and garnish with fresh spinach leaves.