Roasted Pumpkin and Chicken Salad
with Pine Nuts and Lime Tahini Dressing
Cook the pumpkin salad to serve as a side for your weekend dinner guests!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
40 min
Cook the pumpkin salad to serve as a side for your weekend dinner guests!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast pumpkin
Preheat the oven to 225C. Peel and cut pumpkin to small cubes. Place on an oven tin lined with baking paper. Coat with oil. Season with salt, pepper, smoked paprika and cumin. Roast for 35–40 minutes until softened and nicely browned.
2 Toast pine nuts
Heat a pan over medium heat without oil. Add pine nuts and gently toast, stirring, until fragrant and slightly browned. Set aside.
3 Fry chicken
Cut chicken to cubes or slices. Bring the heat to medium high and add oil. Fry the chicken pieces for about 6–8 minutes until cooked through. Season with a squeeze of lime juice, salt and pepper.
4 Mix dressing and finish salad
Prepare the dressing by combining tahini, apple cider vinegar, 0,75 Tbsp lime juice and water. Wash and dry spinach leaves. Layer the roasted pumpkin on the spinach. Top with chicken. Drizzle the dressing on the salad. Finish with lime wedges and toasted pine nuts.
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