Warm Chicken and Pumpkin Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 180C and line an oven tray with baking paper.

Step 2

Toss the pumpkin in the oil with garlic in a bowl then place on the oven tray in a single layer. Roast for 30 minutes or until brown and cooked through.

Step 3

Place in a big serving bowl together the shredded chicken, drained and rinsed brown lentils, baby spinach leaves, cherry tomato halves, roasted pumpkin, while the pumpkin is still quite hot.

Step 4

In a jar or bottle with a screw top, mix the vinegar, 1 teaspoon oil and roasted garlic. Shake well.

Step 5

Dress the warm salad and toss.

Step 6

Sprinkle over the dukkah, toss again and serve.

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