RED CABBAGE, PUMPKIN SALAD WITH CUMIN CHICKEN
Ingredients
- 500 grams free-range chicken breast cut into 1cm cubes
- ½ small purple cabbage, finely sliced
- 1 cup of whole baby spinach leaves
- ½ crown pumpkin, skin removed and cut into 2cm cubes
- ¼-1/2 cup lightly toasted pine nuts
- 4 Tbsp good quality pesto ( or even better home made- see my recipe!)
- ½ cup grated parmesan cheese
- 2 Tbsp olive oil
- 2 Tbsp ground cumin (1Tbsp for chicken and 1 for the pumpkin)
- ½ tsp salt and pepper
Method
- Wash all vegetables well under running water and set aside to dry.
- Set oven to fan bake 180°C, peel and cut pumpkin into 2-3 cm cubes, toss with olive oil, cumin, salt and pepper and place onto a lined baking tray. Bake for 20-30 minutes or until cooked through.
- Dice free-range chicken and coat with remaining 1Tbsp cumin and a good pinch of salt and pepper, pan fry in 1 Tbsp oil until cooked through.
- Meanwhile, finely slice red cabbage, grate parmesan and lightly toast pine nuts in a dry fry pan.
- Combine cabbage, spinach, parmesan, pine nuts and chicken together and toss with the pesto.
- Season with extra salt and pepper if desired and top with a few extra pine nuts
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