The suns out and here’s a super nourishing and delicious salad to whip up.

You'll Need

1/4 butternut pumpkin, diced

1 tbs olive oil

1 cup chopped roasted chicken breast or 1 grilled chicken breast

2 handfuls rocket

1/2 cup tinned chickpeas (drained)

2 tsp dukkah

Tahini dressing 

1/4 cup tahini

juice of 1 lemon

1 tsp honey

pinch of salt

water to thin


I almost always make a salad like this if I have leftover roasted chicken but grilled chicken will work just as well.

Pre-heat your oven to 180c and line a baking tray.

Toss diced pumpkin through the olive oil and season with salt. Roast for 20 minutes or until golden brown. Set aside to cool …. handy hint – you could be really organised and roast extra pumpkin with your roast chicken.

To make the dressing put all the ingredients in a jar with a lid and shake to combine the ingredients. Thin out the dressing with a little water and shake again (you want it to be drizzling consistency).

To build the salad, toss together the chickpeas, rocket, chicken, pumpkin and dukkah in a bowl and season to taste. Pile up the salads on plates and drizzle the tahini dressing over the salad with a fork.



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