Self

3 slices (around 50g each) pumpernickel-style dark rye bread, cut in half

2 tbsp roughly chopped dill, plus extra to garnish

1 small eating apple, quartered, cored and cut into small chunks

75g vacuum-packed beetroot (not in vinegar), drained

1/2 cup beluga lentils, cooked (or any other sturdy lentil that doesn’t turn to mush)

1/2 apple, chopped (use your favorite kind – mine is Fuji or Gala)

2 tablespoons mayo (I use the olive oil type)

1/2 cup cooked chicken - I used leftover baked

Seasonal Meal — Somerset County, PA