The suns out and here’s a super nourishing and delicious salad to whip up.
1/4 butternut pumpkin, diced
1 tbs olive oil
1 cup chopped roasted chicken breast or 1 grilled chicken breast
2 handfuls rocket
1/2 cup tinned chickpeas (drained)
2 tsp dukkah
1/4 cup tahini
juice of 1 lemon
1 tsp honey
pinch of salt
water to thin
I almost always make a salad like this if I have leftover roasted chicken but grilled chicken will work just as well.
Pre-heat your oven to 180c and line a baking tray.
Toss diced pumpkin through the olive oil and season with salt. Roast for 20 minutes or until golden brown. Set aside to cool …. handy hint – you could be really organised and roast extra pumpkin with your roast chicken.
To make the dressing put all the ingredients in a jar with a lid and shake to combine the ingredients. Thin out the dressing with a little water and shake again (you want it to be drizzling consistency).
To build the salad, toss together the chickpeas, rocket, chicken, pumpkin and dukkah in a bowl and season to taste. Pile up the salads on plates and drizzle the tahini dressing over the salad with a fork.