Serves 4

Ingredients:

750gm chicken breasts
750gm butternut pumpkin, peeled and diced
75gm walnuts, roasted
75gm Persian fetta
100gm rocket
100gm spinach
1 small red onion, peeled and finely sliced
75ml white wine vinegar
100ml extra virgin olive oil
1 garlic, crushed
1 tsp Dijon mustard
salt and pepper

Method:

Dry the chicken breasts on paper towel and season well all over.
Sear in a pan on both sides until well coloured. Transfer to a roasting tray and roast in the oven at 180°C for 12 -15 minutes. Allow to rest before slicing into 5mm thick slices.
Coat the diced pumpkin with olive oil, season and spread out in a single layer on a baking tray. Roast at 200°C for 25 – 30 minutes. Allow to cool to room temperature.
Whisk together the mustard, garlic, vinegar, olive oil and salt and pepper.
Mix together the chicken, pumpkin, walnuts, red onion, rocket and spinach, and dress with the vinaigrette.
Transfer the salad to a serving bowl and dot with small pieces of the Persian fetta.
Serve with a nice warm, crusty sourdough loaf.