Grilled chicken, pumpkin and chickpea salad

ingredients

• Grilled chicken, pumpkin and chickpea salad

  • 500 gram butternut pumpkin, peeled, seeded, cut into 1cm-thick slices
  • 2 teaspoon olive oil
  • 250 gram grape tomatoes, halved
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoon smoked paprika
  • 2 teaspoon ground turmeric
  • 550 gram chicken breast fillets, trimmed
  • 150 gram baby spinach leaves
  • 400 gram can chickpeas, rinsed, drained
  • 1 large avocado, sliced

• Sour cream dressing

  • 1/2 cup (120 grams) sour cream
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped coriander
  • 2 tablespoon chopped mint
  • 2 teaspoon moroccan spice mix
  • 1/3 cup warm water

method

• Grilled chicken, pumpkin and chickpea salad

  • 1

    Preheat oven to 220°C/200°C fan-forced. Place pumpkin in a roasting pan. Drizzle with 1 teaspoon oil. Season and turn to coat. Bake 35-40 minutes, until browned and tender. Add tomato to pan and bake 5-8 minutes, until tomato begins to soften. Remove from oven and set aside.

  • 2

    Meanwhile, combine spices on a plate. Press chicken into spice mix to lightly coat all over. Preheat a chargrill on medium. Brush chicken with remaining oil and cook 5 minutes each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest 5 minutes. Slice.

  • 3

    To make sour cream dressing: whisk all ingredients in a small bowl until combined. Season.

  • 4

    Combine pumpkin, tomato, spinach, chickpeas and avocado in a large bowl, then divide among four serving plates. Top each with chicken and drizzle with sour cream dressing.