Warm Chicken & Pumpkin Salad

you can cheat and buy a cooked chicken too (particularly good are the lebanese style ones cooked in lemon & garlic).

1/2 butternut pumpkin, chopping into 1/2 inch cubes
250g-300g chicken, uncooked, sliced into bite-sized pieces
1 big bag mixed green leaves
1 tablespoon pinenuts
2 teaspoons smoky paprika, good quality
2 teaspoons cumin seeds (or ground cumin if you don’t have a mortar/pestle)
crystal sea salt & freshly ground pepper
100g fetta or goats cheese (optional)

extra virgin olive oil
apple cider vinegar
1 clove garlic
1 lemon
1/2 tablespoon whole grain mustard

you can do these first steps ahead of time….
heat the oven to 180.
toast the pinenuts in a dry pan for a few minutes until they turn a little golden – take care not to burn them… it happens easily so watch them constantly. set aside.
if you have cumin seeds, toast them in a dry pan for a few minutes until they become really fragrant
grind them in a mortar & pestle till they are well ground
mix the paprika and the cumin together, add some salt (crush it a little in your fingers as you throw it in) & grind in some pepper
in a bowl, place the chicken
sprinkle half the paprika/cumin over the chicken and stir well – set aside
place the pumpkin onto a baking tray
drizzle a good lug of oil over the pumpkin
sprinkle half the paprika and cumin over the pumpkin
bake for around 30-45 minutes – till the pumpkin is cooked and the tips are nicely darkened.
in a mug or jar, add 1 tablespoon olive oil, 1 crushed garlic clove, the juice of 1 lemon, 1/3 tablespoon vinegar and the mustard.
mix the dressing very well and set aside.

just before you are ready to serve…
on a flat-ish serving dish, spread the mixed leaves – set aside
in a saute pan, add a small lug of olive oil and heat on medium
when warm, add the chicken and cook for a few minutes till golden brown and cooked thru
remove from the heat and spread over the salad leaves
spread the pumpkin over the top of the chicken
sprinkle the pinenuts over the top
finish with a little crumbled fetta/goats cheese if desired
drizzle the dressing lightly over the top

this should serve 2 people with some leftovers


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