Recipe

Grilled chicken, pumpkin and chickpea salad

Lightly spiced and grilled chicken breast sits atop a salad of spinach, roasted pumpkin, chickpeas and a creamy dressing

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
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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.

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