Make space for this hearty salad in your dinner rotation. With mildly spiced chicken and crunchy peanuts, this plate of bountiful greens and pumpkin will change the way you look at veggies!
Unfortunately, this week's cucumber and courgette were in short supply, so we've replaced them with pear and capsicum. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
long green chilli
mixed salad leaves
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)
soy sauce(ContainsGluten, Soy)
rice wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the capsicum into 2cm chunks.
Place the onion, capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. Remove the tray from the oven and allow to cool slightly.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and 2/3 of the rice wine vinegar and mix well. Add the chicken thigh and toss to coat.
When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes of chicken cook time, add the remaining marinade and simmer until reduced slightly.
TIP: The marinade will darken and caramelise, this adds to the flavour!
While the chicken is cooking, combine the mayonnaise and water in a small bowl. Set aside. Thinly slice the pear. Thinly slice the spring onion. Thinly slice the long green chilli (see ingredients list), if using. In a large bowl, combine the remaining rice wine vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with a pinch of salt and pepper. Add the roasted veggies, pear, spring onion and mixed salad leaves and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Thinly slice the chicken. Divide the roast pumpkin salad between bowls and top with the honey soy-glazed chicken. Spoon over any remaining marinade from the pan and drizzle over the mayo dressing. Garnish with the crushed peanuts and chilli (if using).