Roasted Pumpkin, Chicken and Aioli Salad

Ingredients:

• 300g pumpkin (peeled)

• 1tsp extra virgin olive oil

• 300g chicken breast (raw)

• 4 cups baby spinach

• 2tbsp pumpkin seeds

• 4tbsp garlic aioli

• 2tbsp lemon juice

Method:

1. Pre-heat oven to 180 degree.

2. Dice pumpkin into 2cm cubes, season and place on a lined baking tray. Place in the oven and roast for 30 minutes. Set aside to cool once cooked.

3. Coat a fry pan with oil, then add the diced chicken. Cooked until golden.

4. Combine chicken, baby spinach and pumpkin together. Sprinkle over the pumlpkin seeds. and toss gently.

5. Pour over the aioli and drizzle with fresh lemon juice to serve.