Say hello to your newest friend with flavour: our Creole spice blend! We've created a secret mix of herbs and spices including paprika, oregano and lemon pepper for this tasty tribute to the famous New Orleans cuisine. Tender pan-fried chicken breast is the perfect vehicle to let this spice mix shine, and when you add roasted pumpkin, sweet currants and crisp greens you get a bowl of goodness!
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
Creole spice blend
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mixed salad leaves
Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then spread in a single layer and roast until tender, 20-25 minutes
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper. Add the chicken and toss to coat. Set aside.
Drain the sweetcorn. Finely chop the coriander. Slice the lemon (see ingredients list) into wedges. In a large bowl, combine a good squeeze of lemon juice, the Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper and set aside.
TIP: Add as much or as little lemon juice as you like depending on your taste.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the mustard dressing.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. While the chicken is cooking, add the roasted pumpkin, mixed salad leaves and currants to the bowl with the charred corn and mustard dressing. Toss to combine.
Divide the pumpkin salad between bowls and top with the Creole chicken. Crumble over the feta and garnish with the coriander and toasted almonds.