Warm pumpkin and feta salad with hummus
Nutrition Info.(per serve)
1 butternut pumpkin, peeled and diced into cubes (around 850g flesh)
1 teaspoon olive oil, plus
1 teaspoon cumin seeds
500g skinless chicken breast, diced
4 cups mesclun salad
1 red capsicum, finely sliced
2 carrots, cut in thin strips
4 tablespoons pumpkin hummus
fresh coriandercilantroX, chopped (optional)
Total fat 15g
Saturated fat 5g
Dietary fibre 7g
1 Preheat the oven to 200°C. Place diced pumpkin in a microwave-safe bowl with a dash of water. Cover and cook for 5 minutes on high. Drain the pumpkin and spread evenly onto an oven tray with oil and pepper. Place in the oven to cook until soft and golden.
2 Preheat a non-stick frying pan on a high heat. Add the cumin seeds and fry for a minute before adding the chicken with a little spray oil. Cook for 5–10 minutes until the juices run clear.
3 Combine pumpkin, chicken, mesclun, capsicum and carrots in a large bowl. Add the hummus and toss through salad ingredients. Top with crumbled feta and garnish with coriander, if desired.