This salad was a result of some serious winter cravings! As well as being in season, pumpkin is full of fibre, Vitamin-A and the antioxidant beta-carotene – which helps fight free radicals and other nasties in your body. Not to mention, it tastes amazing roasted and sprinkled with some chilli flakes. I’ve added some spicy za’atar chicken, a few handfuls of greens and goats cheese to make it into a delicious and nutritious meal. For my veggie-lovers, you can use chickpeas or lentils instead of chicken if you like!
Za’atar Chicken, Roast Pumpkin & Goats Cheese Salad
- 1 tbsp olive oil
- 200g chicken breast, thinly sliced
- 1/4 cup za’atar spice blend
- 150g pumpkin, chopped
- 1 tsp chilli flakes
- 3 big handfuls of mixed salad greens (I love rocket and spinach)
- 1/4 cup hazelnuts, chopped
- 50g goats cheese, crumbled
- Handful of mint leaves, torn
- 1/4 cup tahini
- Juice of half a small lemon
- 2-4 tbsp warm water, depending on preferred consistency
- Salt and pepper, to taste
- Preheat oven to 180°
- Chop pumpkin into medium-sized wedges and place on a large lined baking tray. Drizzle with olive oil, sprinkle with salt, pepper and chilli flakes and place in oven for 35-40 minutes, until cooked and golden.
- Meanwhile, heat olive oil in a large non-stick frying pan.
- On a separate place, spread out the za’atar spice blend and then add chicken to plate, tossing until completely covered in spices.
- Add za’atar chicken to the pan and cook through (8-10 minutes). Set aside.
- To make the dressing, combine all ingredients into a bowl and whisk until combined.
- On a large board, assemble mixed greens and add roasted pumpkin and cooked chicken. Scatter with chopped hazelnuts, crumbled goats cheese and mint leaves. Drizzle over dressing to finish.