Roast Pumpkin, Chicken & Fetta Salad Bowl
with Garlic Fetta & Honey Mustard Sauce
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1
Pumpkin
1
Kale
1 packet
Honey Mustard Sauce
(Contains: Milk May be present: Soy.)
330 g
Chicken Tenderloins
1
Cucumber
1 sachet
Nan's Special Seasoning
2
Red Radish
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Spinach & Rocket Mix
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!
