Roast Pumpkin, Feta & Chicken Salad

Pumpkin is so nice in salads and is fairly low in carbs compared to potato and kumara. I like to roast it and toss through salads with feta, chicken, walnuts etc. For lunches and food prep all you need is the pumpkin and chicken to be cooked in advance, then on the day toss in the extra greenery and dressing.

Ingredients:

• 1/2 pumpkin, peel and diced

• Olive oil and salt for roasting

• 1 whole chicken

  Salad Ingredients

• Rocket or mesclun lettuce

• 1/4-1/2 red onion thinly sliced

• Feta (garlic & cumin flavour nice)

• Walnuts

  Dressing

• In a jar mix about 1/4 cup olive oil, 1 heaped tsp dijon mustard & drizzle of maple syrup. Lightly drizzle over salad when ready to serve.

Method:

1. Drizzle olive oil and season chicken with salt and pepper. Roast in oven at 180 degrees until cooked (requires about 30mins cooking per 500g weight). About 1/2 hour before chicken is cooked place the diced pumpkin around chicken (or in a seperate roasting tray is fine).

2. To assemble the salad add rocket or lettuce to bowl, add handful pumpkin, red onion, crumble feta over top and sprinkle with about 1 tbsp walnuts.

3. Add chicken (aim for about 130g cooked chicken) and lightly drizzle with homemade dressing.

Enjoy!