

Warm pumpkin and feta salad with hummus
(at time of publication)
Ingredients
- 1 butternut pumpkin, peeled and diced into cubes (around 850g flesh)
- 1 teaspoon olive oil, plus
- spray oil
- pepper
- 1 teaspoon cumin seeds
- 500g skinless chicken breast, diced
- 4 cups mesclun salad
- 1 red capsicum, finely sliced
- 2 carrots, cut in thin strips
- 4 tablespoons pumpkin hummus
- 100g feta
- fresh coriandercilantroX, chopped (optional)
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Instructions
1 Preheat the oven to 200°C. Place diced pumpkin in a microwave-safe bowl with a dash of water. Cover and cook for 5 minutes on high. Drain the pumpkin and spread evenly onto an oven tray with oil and pepper. Place in the oven to cook until soft and golden.
2 Preheat a non-stick frying pan on a high heat. Add the cumin seeds and fry for a minute before adding the chicken with a little spray oil. Cook for 5–10 minutes until the juices run clear.
3 Combine pumpkin, chicken, mesclun, capsicum and carrots in a large bowl. Add the hummus and toss through salad ingredients. Top with crumbled feta and garnish with coriander, if desired.
Nutrition Info (per serve)
-
Calories 388cal
-
Kilojoules 1620kJ
-
Protein 36g
-
Total fat 15g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 17g
-
Dietary fibre 7g
-
Sodium 570mg
-
Calcium 200mg
-
Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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