Roast Pumpkin, Chicken & Basil Pesto Salad
with Goat Cheese & Almonds
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
Red Onion
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
330 g
Chicken Breast
1
Pumpkin
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1
Cucumber
1
Red Apple
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice pumpkin and red onion into thin wedges. • Place pumpkin and onion on a lined oven tray. Sprinkle with garlic & herb seasoning. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!
• Meanwhile, roughly chop tomato, cucumber and roasted almonds. • Thinly slice apple into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In a large bowl, combine tomato, cucumber, apple, spinach & rocket mix, basil pesto and a drizzle of vinegar. Season to taste.
• Slice chicken. • Divide salad between bowls. • Top with roast pumpkin, onion and chicken. • Sprinkle with almonds and crumble over marinated goat cheese to serve. Enjoy!
