Chicken, Pumpkin and Pine Nut Salad

Method

• Pre-heat oven to 180°C. Cut pumpkin into 2 cm cubes and coat with 2 tsp olive oil, salt and pepper. Roast for 1 hour, turning half way through.
• Meanwhile, heat a fry pan on a medium heat. Cook chicken in 2 tsp olive oil for 5 minutes on each side or until golden brown and cooked through.
• Serve salad, chicken and pumpkin between 4 bowls. Top with pine nuts and crumbled feta.