Sesame crusted pumpkin, chicken and parsley chopped salad

Ingredients

For the pumpkin:

• 1.2kg pumpkin
• 4 Tbsp olive oil
• 3 tsp cumin seeds
• 2 Tbsp white sesame seeds
• 2 Tbsp black sesame seeds
• 3 Tbsp pepitas
• salt and pepper

For the chicken:

• 600g free range chicken thigh
• 2 Tbsp chopped garlic chives
• 2 Tbsp olive oil

For the salad:

• 1 cup firmly packed Italian plain leaf parsley, leaves picked
• ½ cup firmly packed mint, leaves picked
• ¼ cup firmly packed coriander (roots and stems chopped, leaves picked
• ¼ cup spring onion, finely sliced
• 2 cucumbers
• 300g cherry tomatoes
• cooked chicken, from above
• 2 Tbsp olive oil
• ½ lemon, juiced

Method

1. Pre heat oven to 170ºC. Cut the pumpkin into four thick wedges, leaving the skin on. Brush with oil and season liberally on all sides. Line a baking dish with baking paper. Take a dinner plate and place white and sesame seeds, pepitas and cumin seeds on it, mix to combine and flatten out before pressing 1 cut side (for presentation) of pumpkin into the seed mix. Place crusted pumpkin, seed side up, on the baking tray and roast for 20–25 minutes, or until just tender. Allow to cool.
2. For the chicken, marinate in oil, chopped garlic chives, salt and pepper. Grill or pan fry for 6–8 minutes until cooked through. Allow to cool.
3. For the salad, prepare all herbs and chop spring onion, tomatoes and cucumber. Chop cooled chicken. Mix with any juices from cooking chicken, olive oil, lemon juice and season.
4. To serve, simply serve pumpkin along side the chopped salad.

Recipe courtesy of Yates. For more information visit Yates.