Chicken Salad with Bacon & Roast Pumpkin

Chicken Salad with Bacon & Roast Pumpkin

  What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course!   Roast your own chicken and treat yourself to a luxurious take on the salad, or grab a ready-roasted chicken on your way home from work if you’re in a hurry – either way you’re in for a treat! This quick and easy paleo recipe also works well as a fridge cleaner: if you happen to have leftover chicken, that works great as well.   Paleo recipe: Ingredients: 1/2 roast chicken – roast your own or buy one already roasted if you’re in a hurry. 2 cups of pumpkin, cubed 6-12 (or more) cloves garlic 2/3 cup walnuts (pecans would work well too!) 4 long rashers of bacon, grilled crispy and cut small 3 tomatoes, seeded and cubed 2 spring onion, sliced thin 2-3 cups salad mix 1 small red onion, sliced thin Olive oil Sweet paprika, black pepper and salt to season   Instructions: Heat oven to 180C. Seed and cube pumpkin. Peel garlic. Season both in a bowl with olive oil, sweet paprika, black pepper and salt. Place evenly on a roasting rack in a roasting dish. Make sure you don’t layer them too thickly and that heat will have equal access to all pieces so you don’t have to keep turning them while roasting (and risk mushing the pieces). Let roast until done and if they’re looking a bit soft in the end, crank up the heat to 220C for 5-10 minutes...
Roast Beetroot & Sautéed Stems

Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak   As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!   Ingredients: Beetroot Fresh oregano Thyme Salt & pepper Shallot, minced (optional: for cooking the stems) Garlic, minced (optional: for cooking the stems) Olive oil   Instructions: Pre-heat oven to 160C. Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil. Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil. Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven. Roast for about 90 minutes or until soft and sweet. Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the...
Roast Pumpkin & Chicken Salad Recipe

Roast Pumpkin & Chicken Salad Recipe

Quick and easy meal to prep with plenty left for lunch the next day! Ingredients: 2 chicken breasts, sliced thin and cooked (for super quick version, just buy 1/2 a roast chicken) 1/4 pumpkin 1 whole garlic 1 red onion 1 punnet cherry tomatoes 2 whole strips of bacon 1 cucumber rocket olive oil sweet paprika, salt & pepper to season optional: balsamic vinegar Instructions: Pre-heat oven to 200C. Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done. While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl. Once pumpkin & garlic are done, remove from oven and let cool. Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad. Gently mix pumpkin & garlic with the rest of the salad and serve. Optional: drizzle with olive oil and balsamic vinegar for added taste. Also, you can add some crunch by mixing in pecan nuts or walnuts. Enjoy!...