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Categories:
pumpkin olive oil honey quinoa chicken mixed lettuce leaves baby spinach leaves baby rocket lebanese cucumber carrot red grape tomatoes pear avocado cashews Feta cheese honey
Viewed: 80 - Published at: a year agoIngredients
- 200 g pumpkin, peeled and cut into 1cm cubes
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 cup quinoa, rinsed well and drained
- 1 whole bbq chicken
- 200 g mixed lettuce leaves
- 150 g baby spinach leaves
- 150 g baby rocket (arugula)
- 1 medium lebanese cucumber, thinly sliced
- 1 medium carrot, thinkly sliced
- 1 medium red capsicum, thinly sliced (sweet bell pepper)
- 250 g grape tomatoes, halved (can use cherry tomatoes)
- 1 pear, cut into thin wedges (Packham pear suggested)
- 1 medium avocado, diced
- 14 cup cashews (use roasted and salted cashews)
- 200 g feta cheese
- honey mustard dressing or balsamic dressing or caramelised balsamic dressing, to serve
Method
- Prehest oven to 180C (160C if using fan-forced).
- Place pumpkin on a baking tray.
- Drizzle with olive oil and honey and season with salt and pepper.
- Bake pumpkin 20 to 25 minutes or until light golden and tender.
- Set aside.
- Meanwhile, place quinoa in a saucepan.
- Cover with two cups of cold water.
- BRing to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
- Remove flesh from chicken, SHred flesh and cover to keep warm.
- Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
- TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
- Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar.
- Serve.
