Spiced chicken, chargrilled pumpkin & rocket saladby Dixie Elliott | Cuisine issue #154
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet smoked paprika
1 teaspoon flaky sea salt
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon dried chillli flakes
4 x 175g chicken breasts
1⁄2 cup extra virgin olive oil
600g pumpkin, peeled, deseeded, thinly sliced into 5mm pieces
finely grated zest and juice of 1 orange
1⁄2 teaspoon mustard powder
2 handfuls baby rocket or wild rocket leaves
1⁄4 cup pistachio kernels, coarsely chopped
Preheat the oven to 180°C. Put the cumin, coriander, paprika, salt, turmeric, cinnamon and chilli flakes in a small bowl. Mix to combine then sprinkle the mixture over both sides of each chicken breast, pressing it on firmly to coat.
Heat 1 tablespoon of the oil in a non-stick frying pan over medium heat. Cook the chicken breasts for 3 minutes each side or until golden. Transfer to a baking dish and place in the oven for a further 7 minutes or until cooked through. Remove from the oven and set aside to rest, covered, for 5-10 minutes.
Meanwhile, heat a chargrill pan over medium heat. Brush the pumpkin slices with a little of the remaining oil then chargrill, in batches, until well grilled and tender.
Whisk the remaining oil, orange zest, juice and mustard powder in a jug until combined. Season with salt and freshly ground black pepper. This is the dressing.
Combine the chargrilled pumpkin, rocket and pistachios then divide among serving plates. Slice the chicken and arrange on the pumpkin mixture then spoon the dressing over the top and serve.
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