Chicken, Pumpkin, Walnut salad

This recipe is a cross breed between a meal I had at the Blue Train restaurant in Melbourne, and the instructions for this Roast Pumpkin, Baby Spinach, Walnut & Fetta Salad. Dressing recipe credit goes to this site.

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

1. Preheat oven to 190C
2. Peel and cut pumpkin into bite-sized pieces
3. Spread pumpkin on lined baking tray, spray with oil, and season with salt and cracked pepper
4. Place pumpkin in oven for 30 minutes
5. Using a peeler, make zucchini ribbons
6. 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
7. 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

1. Finely chop the garlic, then mash with the salt in a bowl with the back of a spoon. 
2. Add the lemon juice, Sumac, and olive oil and whisk together. 
3. Store until ready to serve.