Chicken and roast vege salad with lemon chilli dressing

Instructions

1 Preheat oven to 200°C. On a baking dish, place chicken, carrot and cauliflower and roast for 20-30 minutes, until cooked through and golden.

2 In a bowl, gently combine freekeh or rice, cabbage and kale. In a small bowl, combine pumpkin seeds, yoghurt, lemon zest and juice, tahini, garlic, soy sauce and chilli flakes.

3 When chicken and vegetables are cooked, remove from oven and allow to cool slightly. Remove chicken meat from bones. Add chicken and vegetables to salad mixture and gently combine. Serve with dressing.