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Thai roasted chicken and pumpkin salad

Thai roasted chicken and pumpkin salad

Thai roasted chicken and pumpkin salad

1/2 medium sized pumpkin, peeled and cut into wedges
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper to taste
4 large chicken breasts

For the coconut curry sauce: blended together
1 X 400ml cup light coconut milk
2T green or red Thai curry paste
1 handful of fresh basil leaves

3 cups cooked spelt
Salt and freshly ground black pepper to taste
1 lemon, zested and juiced
2T freshly chopped mint
3T freshly chopped parsley
3T freshly chopped coriander
1/2 cup toasted pumpkin seeds

Place the pumpkin in a roasting dish before eating lightly with olive oil and seasoning. Roast in the oven for 30 minutes at 180C or until the bottom side is dark brown in colour before turning over. Before returning the dish to the oven add the chicken and pour over the Thai sauce.

Return the dish to the oven and cook for another 15 minutes or until the pumpkin is tender and the chicken is cooked through.

Combine the spelt, seasoning, herbs and the pumpkin seeds before adding to a serving platter followed by the chicken which has been cut into the chunks, the pumpkin and the curry sauce which has been spooned over. Finish with a garnish of extra mint and coriander before serving.

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