Name: Grilled chicken, pumpkin and chickpea salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 500 gram butternut pumpkin, peeled, seeded, cut into 1cm-thick slices; 2 teaspoon olive oil; 250 gram grape tomatoes, halved; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoon smoked paprika; 2 teaspoon ground turmeric; 550 gram chicken breast fillets, trimmed; 150 gram baby spinach leaves; 400 gram can chickpeas, rinsed, drained; 1 large avocado, sliced; Sour cream dressing; 1/2 cup (120 grams) sour cream; 2 tablespoon lemon juice; 2 tablespoon chopped coriander; 2 tablespoon chopped mint; 2 teaspoon moroccan spice mix; 1/3 cup warm water

Grilled chicken, pumpkin and chickpea salad

Lightly spiced and grilled chicken breast sits atop a salad of spinach, roasted pumpkin, chickpeas and a creamy dressing

Grilled chicken, pumpkin and chicpea salad

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

500 gram butternut pumpkin, peeled, seeded, cut into 1cm-thick slices

2 teaspoon olive oil

250 gram grape tomatoes, halved

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoon smoked paprika

2 teaspoon ground turmeric

550 gram chicken breast fillets, trimmed

150 gram baby spinach leaves

400 gram can chickpeas, rinsed, drained

1 large avocado, sliced

Sour cream dressing

1/2 cup (120 grams) sour cream

2 tablespoon lemon juice

2 tablespoon chopped coriander

2 tablespoon chopped mint

2 teaspoon moroccan spice mix

1/3 cup warm water

Method

1.Preheat oven to 220°C/200°C fan-forced. Place pumpkin in a roasting pan. Drizzle with 1 teaspoon oil. Season and turn to coat. Bake 35-40 minutes, until browned and tender. Add tomato to pan and bake 5-8 minutes, until tomato begins to soften. Remove from oven and set aside.

2.Meanwhile, combine spices on a plate. Press chicken into spice mix to lightly coat all over. Preheat a chargrill on medium. Brush chicken with remaining oil and cook 5 minutes each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest 5 minutes. Slice.

3.To make sour cream dressing: whisk all ingredients in a small bowl until combined. Season.

4.Combine pumpkin, tomato, spinach, chickpeas and avocado in a large bowl, then divide among four serving plates. Top each with chicken and drizzle with sour cream dressing.

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