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- 2015/08/26
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Chicken Pumpkin Walnut Salad
レシピ
材料・調味料 (1 人分)
作り方
- 1
- Prepare roasted pumpkin.
Preheat oven to 200C.
Cut pumpkin into wedges approx 2cm thick. Place on tray lined with baking paper. Do not over-crowd tray.
Season with sea salt and cracked pepper.
Cook until it starts to become golden, approx 20-25min.
Prepare 1/4 of a pumpkin at one time for several meals. Cool and store in air tight container in fridge. Use within 3 days.
- 2
- Season chicken fillet with preferred herbs and spices.
I used smoked paprika and Vegetta.
Flame grill on BBQ or fry in very hot pan.
Cook until well browned.
Remove and wrap in foil, seal tightly. Place in oven if thicker parts of fillet still uncooked.
Rest for 5min before cutting into strips.
- 3
- Prepare vinaigrette. I use 1 tbs olive oil, dash of balsamic vinegar and 1/4 tsp of mustard.
Roughly chop walnuts.
Dice feta to 1cm cubes (depending on firmness, otherwise crumble).
Dice cucumber.
Roughly chop salad leaves.
Cut pumpkin into 1-2cm thick pieces with the crisped skin.
Assemble all ingredients including sweet grape tomatoes.
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