This salad was a result of some serious winter cravings! As well as being in season, pumpkin is full of fibre, Vitamin-A and the antioxidant beta-carotene – which helps fight free radicals and other nasties in your body. Not to mention, it tastes amazing roasted and sprinkled with some chilli flakes. I’ve added some spicy za’atar chicken, a few handfuls of greens and goats cheese to make it into a delicious and nutritious meal. For my veggie-lovers, you can use chickpeas or lentils instead of chicken if you like!
1 tbsp olive oil
200g chicken breast, thinly sliced
1/4 cup za’atar spice blend
150g pumpkin, chopped
1 tsp chilli flakes
3 big handfuls of mixed salad greens (I love rocket and spinach)
1/4 cup hazelnuts, chopped
50g goats cheese, crumbled
Handful of mint leaves, torn
1/4 cup tahini
Juice of half a small lemon
2-4 tbsp warm water, depending on preferred consistency
Salt and pepper, to taste
1. Preheat oven to 180°
2. Chop pumpkin into medium-sized wedges and place on a large lined baking tray. Drizzle with olive oil, sprinkle with salt, pepper and chilli flakes and place in oven for 35-40 minutes, until cooked and golden.
3. Meanwhile, heat olive oil in a large non-stick frying pan.
4. On a separate place, spread out the za’atar spice blend and then add chicken to plate, tossing until completely covered in spices.
5. Add za’atar chicken to the pan and cook through (8-10 minutes). Set aside.
6. To make the dressing, combine all ingredients into a bowl and whisk until combined.
7. On a large board, assemble mixed greens and add roasted pumpkin and cooked chicken. Scatter with chopped hazelnuts, crumbled goats cheese and mint leaves. Drizzle over dressing to finish.
Looking for more delicious and healthy recipes for the silly season? Check out Jess’ 8-week online Program here!