Smoky paprika chicken and avocado salad

Instructions

1 Cook buckwheat following packet instructions. Set aside and cool (this can be done ahead).

2 Preheat oven to 200°C. Line a baking tray with paper and place chicken breast and red onion on it. Rub chicken with paprika and spray with oil. Roast in the oven for 15-20 minutes, until just cooked through. When cooked, remove from oven and, when cool enough to handle, slice.

3 Meanwhile, in a bowl, combine cherry tomatoes, avocado, lettuce and cooled buckwheat. In a food processor, blitz dressing ingredients until smooth, adding a little water if needed. Season.

4 Serve salad with chicken on top, garnished with pumpkin seeds. Spoon dressing over.