This is my all-time favourite salad, based on a plate dished up at More Cafe in Dubai. If that's too far to travel, whip this one up at home.
Serves 4 as a main meal
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Ingredients
For the salad:
3 small chicken breast fillets
500g pumpkin, cubed
1 tbsp olive oil
200g Feta cheese, cut into cubes
1 avocado, diced
220g baby spinach leaves
1/2 cup almonds, roughly chopped
For the dressing:
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp clear honey
a couple of grinds of pepper
Method
Pre-heat the oven to 200°C.
Place the pumpkin pieces on a baking tray and drizzle the olive oil on top. Shake the tray to disperse the oil evenly.
Place the chicken breasts on a separate tray, lined with foil for easy cleaning. Put both trays in the oven. Prepare the salad ingredients while you wait.
Cook for 20-25 minutes, flipping everything halfway, until the pumpkin is tender but the outside is still firm and the chicken is cooked all the way through. Let the pumpkin cool to room temperature.
Meanwhile, place the dressing ingredients in a small bowl and whisk until combined.
Put the spinach, pumpkin, feta, avocado, spinach and almonds in a large salad bowl. Drizzle with dressing and lightly toss.
Slice the chicken breasts and arrange on top of the salad to serve.
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