Double Sticky Sichuan Chicken Salad

• While the pumpkin is roasting, thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks.

• In a small bowl combine the soy sauce, brown sugar, a small drizzle of olive oil and a generous drizzle of white wine vinegar.

If you've doubled your chicken breast, cook in batches for best results.

--------------------------CCM TEXT----------------------------- • When the pumpkin has 10 minutes left, heat a large frying pan over a high heat with a drizzle of olive oil. • When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded!). • Remove pan from the heat and stir through Sichuan garlic paste.

• In a large bowl, combine mixed salad leaves, the roast pumpkin and cucumber. • Pour over the soy dressing and toss to coat.

TIP: Let the pumpkin cool slightly before adding to the salad to keep the leaves crisp.