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Ingredients

750g butternut pumpkin, peeled, cut into 2.5cm pieces
Olive oil spray
8 (400g) chicken tenderloins, trimmed
400g can chickpeas, drained, rinsed
75g Greek feta cheese, crumbled
100g baby spinach

Method

Step 1 Preheat oven to 240ºC/220ºC fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Spray with oil. Season with salt and pepper. Bake for 30 to 35 minutes or until golden and tender.
Step 2 Heat a chargrill pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook chicken for 2 to 3 minutes each side or until cooked through. Transfer to a board. Cut in half diagonally.
Step 3 Combine chickpeas, feta, spinach, pumpkin and chicken in a bowl. Serve.

Chicken, pumpkin and chickpea salad

How to make Chicken, pumpkin and chickpea salad

Ingredients

Method