Roast Pumpkin & Chicken Salad with Hot Honey Dressing

🥘 Ingredients

• sweet potatoe 500 g
• red onion 1 large
• broccoli 1 large head
• olive oil 1 tbsp
• hot honey 2 tsp
• chicken breast 1
• olive oil 1 tbsp
• honey 2 tsp
• lemon ½
• Dijon mustard 1 tsp
• feta 100 g
• roasted almonds 0.33 cup
• parsley leaves 0.33 cup
• mint leaves ¼ cup
• coriander leaves 0.33 cup
• dried cranberries 0.33 cup

Roast Vegetables

1. 1

   Preheat the oven to 190°C fan-forced.
2. 2

   Cut the sweet potatoe into 2-3cm cubes, cut the red onion into wedges, and cut the broccoli into florets, then place them all on a large lined baking tray. Drizzle with olive oil and hot honey , season with salt and pepper, then toss to coat.
3. 3

   Roast for 30-35 minutes , or until the pumpkin is tender and caramelised and the broccoli is lightly charred.

Chicken

1. 1

   Bring a medium pot of water to the boil.
2. 2

   Add the chicken breast , fat trimmed, cover with a lid , and reduce the heat to low and cook for 8-10 minutes , depending on chicken size.
3. 3

   Turn off the heat and let the chicken sit in the hot water for 5 minutes to stay juicy. Remove the chicken, rest for 5 minutes ,
4. 4

   Then shred with your hands or two forks.

Hot Honey Dressing

1. 1

   Whisk together olive oil , honey , juice of lemon , Dijon mustard , salt and pepper in a small bowl until smooth.

Assembly

1. 1

   Crumble the feta , roughly chop the roasted almonds , roughly chop the parsley leaves , roughly chop the mint leaves , and roughly chop the coriander leaves .
2. 2

   Add the roasted vegetables, shredded chicken, dried cranberries , almonds, feta, parsley, mint and coriander to a large serving bowl . Pour over the dressing and gently toss until coated, then serve.