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Middle Eastern Chicken & Pumpkin Salad

Middle Eastern Chicken & Pumpkin Salad

with Chickpeas, Pickled Onion & Lemon Yoghurt Dressing

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Tender pan-fried chicken breast is the perfect match for our ras el hanout spice mix shine, and when you add roasted pumpkin, crunchy chickpeas and crisp greens, you get a bowl of pure goodness. Enjoy!

Tags:Low Calorie
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled & chopped pumpkin

½ unit

red onion

1 unit

tomato

1 bunch

mint

1 clove

garlic

½ unit

lemon

1 tin

chickpeas

1 packet

chicken breast

1 sachet

ras el hanout

1 bag

mixed salad leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ cup

water

¼ tsp

salt

2 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2020 kJ
Fat14 g
of which saturates4.5 g
Carbohydrate35.2 g
of which sugars19.7 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium387 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Generously 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 from the oven and allow to cool slightly.

2

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

TIP: Stir the onion occasionally so it stays submerged.

3

While the onion is pickling, roughly chop the tomato. Pick and roughly chop the mint leaves. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Drain and rinse the chickpeas. Cut the chicken into 2 cm pieces. In a medium bowl, combine the ras el hanout, salt, garlic and a drizzle of olive oil. Add the chicken and toss to coat.

4

When the pumpkin has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the chicken with a pinch of salt and pepper. When the oil is hot, add the chicken and chickpeas and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove the pan from the heat and add the honey. Stir until chicken is coated.

TIP: Chicken is cooked through when it's no longer pink inside.

5

In a large bowl, combine a squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the mixed salad leaves, roasted pumpkin, tomato, honey chickpeas and chicken. Toss to combine. In a small bowl, combine the Greek yoghurt with the lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.

6

Drain the pickled onion. Divide the Middle Eastern chicken and pumpkin salad between bowls and top with the pickled onion. Drizzle over the lemon yoghurt and garnish with the mint. Serve with any remaining lemon wedges.