Roast Pumpkin, Chicken & Supergreen Salad
with Garlic Fetta & Honey Mustard Sauce
We're in our light and bright era so only a salad will do! Nan's special seasoning is the perfect pair to roast pumpkin and works wonders in this kale salad. With some special additions of garlicky-fetta, honey mustard sauce and roasted almonds, your standard salad has been made a little bit fancier.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Pumpkin
1 sachet
Nan's Special Seasoning
1 clove
Garlic
1 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Kale
2
Red Radish
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
1 packet
Honey Mustard Sauce
(Contains: Milk; May be present: Soy.)
1 packet
chicken tenderloins
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, finely chop garlic. Roughly chop roasted almonds. Thinly slice kale, discarding any larger pieces of stalk. • Thinly slice red radish and cucumber into rounds.
• In a small frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and mash to combine. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• When the pumpkin has 5 minutes remaining, in a large bowl, combine cucumber, radish, spinach & rocket mix, kale, a drizzle of vinegar and olive oil. Season to taste.
• In a small microwave-safe bowl, microwave honey mustard sauce until warmed through, 30 seconds.
• Divide salad between bowls then top with roast pumpkin and chicken. • Drizzle over honey mustard sauce, and garnish with garlic fetta and pecans. Enjoy!
