Smoked Chicken & Roast Pumpkin Salad

Preheat oven to 200°C. Wash pumpkin and, leaving skin on, cut into 3cm pieces. Drizzle over oil, dust with cumin, salt and pepper and combine. Place on a paper-lined baking tray and bake for 30-35 minutes or until almost cooked and beginning to brown.

Add pine nuts at one end of the pan and bake for another 5-8 minutes or until they have started to brown. Remove from oven and allow to cool.

Combine dressing ingredients with 2 tsp water.

Divide lettuce between two bowls, add smoked chicken, capsicum, pumpkin, pine nuts and bocconcini. Drizzle over dressing just before serving.

(Per Serve)

Energy 1,295.6kj

Calories 309.8cals

Carbs 6.7g

Sugar 4.9g

Dietary Fibre 3.6g

Protein 22.9g

Sat Fat 6.1g

Fat 20.1g