Leftovers have never tasted so good! Healthy, packed with nutrients and filling – this salad is your new go-to!
2 x cups leftover Waitoa Hot Roast Chicken
½ small pumpkin cut into cubes (about 3cm thick)
1 x beetroot diced into cubes
1 can chickpeas drained
10-12 cherry tomatoes halved
1 x bag mesclun mix
½ cup pumpkin seeds
100g feta cheese crumbled
Salad sprouts to top
Salt and pepper to taste
1 1/2 tablespoons honey
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon wholegrain mustard
Pinch of salt and black pepper
Preheat the oven at 200c.
Cut the pumpkin and beetroot into cubes, toss in olive oil, salt and pepper and place on a baking tray for 30-35 mins until cooked through.
While the veggies are cooking, drain the chickpeas and pat them dry. Remove any loose skins.
Transfer the dried chickpeas to a separate baking tray and toss them with a drizzle of olive oil and a generous pinch of salt and pepper
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Once out of the oven, set aside.
With your leftover chicken, tear it apart into smaller pieces and set aside.
Once the pumpkin and beetroot are cooked, remove from the oven and set aside. In a large serving plate or bowl, empty the bag of mesclun salad. Top this with halved cherry tomatoes, chicken, pumpkin, beetroot, chickpeas. Sprinkle pumpkin seeds and feta over to finish. Top with salad sprouts.
Mix all the honey mustard dressing ingredients together and drizzle over the salad. Serve with warm bread rolls as a tasty addition.