Join now & train in minutes with the Jetts NZ app.
This protein-rich salad is equal parts sweet, crunchy and nutty (and it's delicious!).
Serves 2 | Prep 10 mins | Cooks in 40 mins
100g pumpkin
2 tsp olive oil
1 tsp ground cumin
salt & pepper, to taste
2 tsp pine nuts
100g mixed lettuce, rinsed
150g smoked chicken fillets, thinly sliced
1/2 green capsicum, seeds & veins removed, then thinly sliced
60g baby bocconcini, cut in quarters
Dressing
2 tsp extra virgin olive oil
2 tsp lemon juice
1 lemon, zested
1. Preheat oven to 200°C. Wash pumpkin and, leaving skin on, cut into 3cm pieces. Drizzle over oil, dust with cumin, salt and pepper and combine. Place on a paper-lined baking tray and bake for 30-35 minutes or until almost cooked and beginning to brown.
2. Add pine nuts at one end of the pan and bake for another 5-8 minutes or until they have started to brown. Remove from oven and allow to cool.
3. Combine dressing ingredients with 2 tsp water.
4. Divide lettuce between two bowls, add smoked chicken, capsicum, pumpkin, pine nuts and bocconcini. Drizzle over dressing just before serving.
Energy: 1295.6kj
Protein: 22.9g
Carbs: 6.7g
Fibre: 3.6g
Sat. Fat: 6.1g
Fat: 20.1g
Calories: 309.8cal
Sugar: 4.9g