serves
2
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 skinless chicken breast
- 100 g radicchio leaves, torn
- 120 g peeled pumpkin, cut into matchsticks
- 150 g heirloom tomatoes, halved
- salt and black pepper
- ¼ cup parsley leaves
- 50 g feta cheese, crumbled
- 2 tbsp pepitas (hulled pumpkin seeds), toasted
Dressing
- 1½ tbsp ml extra-virgin olive oil
- 3 tsp white wine vinegar
- 1 tsp wholegrain mustard
- ½ tsp honey
Instructions
Bring a saucepan of salted water to a simmer. Add the chicken and simmer gently for 5 minutes. Turn off the heat and allow to poach for a further 10–12 minutes until just cooked through. Drain and roughly shred. Season with black pepper.
Combine chicken, radicchio, pumpkin, tomato and half the feta. Whisk dressing ingredients together and season to taste. Add enough dressing to lightly coat and toss to combine.
Arrange salad on plates and top with remaining feta and pumpkin seeds.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson
Heikke place mat in mid grey and Tio large jug both from Country Road. Trattoria dinner plate from Papaya. Studio William fork and knife, and Robert Gordon extra large bowl, both from Chef and the Cook.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
