Miso, the umami-rich Japanese ingredient, gets a starring role in this coating for pumpkin wedges. Add sesame-coated chicken and a crisp pear salad for a winning nutritionally balanced meal.
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mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
mixed salad leaves
soy sauce(ContainsSoy, Gluten)
rice wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger and garlic. In a small bowl combine 1/2 the ginger, 1/2 the garlic, 1/2 the miso paste and a drizzle of olive oil. Slice the butternut pumpkin into 1cm wedges.
TIP: Peel the pumpkin if you prefer!
Place the pumpkin on an oven tray lined with baking paper. Evenly rub the miso mixture on the pumpkin wedges and season with pepper. Spread in a single layer and roast until tender, 25-30 minutes.
In a medium bowl, combine the soy sauce and honey with the remaining garlic, ginger and miso paste. Add the chicken breast and toss until well coated. Transfer to a second oven tray lined with baking paper, spoon over any excess marinade and sprinkle over the sesame seeds.
Bake the chicken until cooked through, 16-20 minutes (depending on thickness). Set aside to rest.
TIP: The chicken is cooked through when it's no longer pink in the middle.
While the chicken is baking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). Halve the cherry tomatoes. In a large bowl, combine the rice wine vinegar with a drizzle of olive oil. Add the cucumber, pear, cherry tomatoes and mixed salad leaves. Toss to coat and season to taste.
Slice the chicken. Divide the miso pumpkin wedges and sesame baked chicken between plates. Pour any resting juices over the chicken. Serve with the pear salad.