Maple roasted pumpkin with chicken

Poultry
25 Min
very easy
4 People
Rating starstarstarstar_borderstar_border
Maple syrup glazed pumpkin cooked in the oven and tossed in a dressed chicken salad, sprinkled with almonds and pepita seeds.
1. Set oven to 220ºC.
Cut pumpkin into wedges (no need to peel). Toss with 2 tbsp maple syrup (see notes), 2 tbsp oil, 1 tsp cumin, salt and pepper on a lined oven tray. Roast for 20 minutes until golden and tender.

2. Toast almonds and pepita seeds in a dry frypan over medium-high heat for 1-2 minutes or until golden. Take off heat.

3. Whisk together 3 tbsp olive oil, 2 tbsp vinegar, 1 tbsp maple syrup and 1/2 tsp cumin. Slice and add spring onions, season with salt and pepper (see notes).

4. Slice capsicum and apple. Rinse and chop lettuce. Arrange on a platter.

5. Add pumpkin, nut mix, olives and crumbled feta cheese to the platter. Top with chicken and drizzle with dressing to taste.
Butternut Pumpkin 1
Almond & pepita seed mix 1 packet (60g)
Spring onions 1/4 bunch *
Red capsicum 1
Apple 1
Festival lettuce 1/2 *
Green olives 1/2 jar *
Feta cheese 1/2 block *
Roast chicken 1 packet (200g)

* Ingredient also used in another recipe

From your pantry:
olive + oil for cooking, salt, pepper, maple syrup, ground cumin, red or white wine vinegar

Notes:
If you don’t have maple syrup, use honey instead.
Add 1 crushed garlic clove to the dressing if you like.