Chicken Pumpkin Salad
A tasty meal, that can double as the next days lunch if you have any leftover. Ingredients:
2 chicken breasts, sliced thin and cooked (for super quick version, just buy 1/2 a roast chicken)
1 whole garlic
1 red onion
1 punnet cherry tomatoes
2 whole strips of bacon
sweet paprika, salt & pepper to season
optional: balsamic vinegar
Pre-heat oven to 200C.
Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done.
While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl.
Once pumpkin & garlic are done, remove from oven and let cool.
Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad.
Gently mix pumpkin & garlic with the rest of the salad and serve.
Optional: drizzle with olive oil and balsamic vinegar for added taste.
Also, you can add some crunch by mixing in pecan nuts or walnuts.