Ingredients
Serves 4.
Forgot to add the walnuts before I took the photo, and by the time I'd realised, it was too late. |
Salad Ingredients
- 750g of pumpkin
- 1/2 cup walnuts
- 100g feta
- 1 zucchini (to make ribbons)
- 400g or 500g of cooked chicken thighs/breast
- handful of sunflower seeds
- 1/4 teaspoon garlic oil, or other frying oil (olive, vegetable etc)
- salt & fresh cracked pepper
- 100g rocket
Dressing Ingredients
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice (about one small lemon worth)
- 1/2 teaspoon Sumac
- 1/4 cup olive oil
Method
Salad Directions
- Preheat oven to 190C
- Peel and cut pumpkin into bite-sized pieces
- Spread pumpkin on lined baking tray, spray with oil, and season with salt and cracked pepper
- Place pumpkin in oven for 30 minutes
- Using a peeler, make zucchini ribbons
- Heat a garlic oil in a pan and cook zucchini ribbons until tender but not golden
Hint: While waiting for pumpkin to finish roasting, make dressing - When pumpkin is finished roasting, split all salad ingredients (rocket, pumpkin, walnuts, zucchini, feta, chicken, and sunflower seeds) evenly onto 4 plates and drizzle with dressing.
Dressing Directions
- Finely chop the garlic, then mash with the salt in a bowl with the back of a spoon.
- Add the lemon juice, Sumac, and olive oil and whisk together.
- Store until ready to serve.