Roast Pumpkin, Chicken and Honey Mustard Salad

Ingredients

Salad

• 1kg kent pumpkin, seeded, cut into thin wedges
• 3 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cups baby spinach leaves
• 2 ½ cups rocket leaves
• 2 small chicken breasts, grilled, thinly sliced
• 1 Tbsp pine nuts, toasted
• 100g Greek style feta, crumbled

Dressing

• ½ cup Cobram Estate Robust Extra Virgin Olive Oil
• 2 Tbsp honey
• 2 Tbsp white wine vinegar
• 1 Tbsp wholegrain mustard
• 1 tsp dijon mustard
• Salt and pepper, to season
• Fill ingredients into a jar, shake and pour

Method

1. Preheat oven to 180C. Line an oven tray with baking paper. Arrange pumpkin wedges in a single layer and drizzle with Cobram Estate Robust Extra Virgin Olive Oil. Season. Bake for 25 minutes or until golden and tender. Set aside for 15 minutes to cool.
2. Put spinach and rocket in a large bowl and add 2 Tbsp of the dressing. Toss well to coat.
3. Arrange spinach mixture, pumpkin and chicken on a serving board or serving platter. Scatter over pine nuts and feta then drizzle with a little of the dressing. Season with a little black pepper.
4. Serve remaining dressing on the side to add as you desire.