This is great served as a starter or a main, just up the quantities of the below for the latter.
What you'll need:
1/2 butternut pumpkin, seeds scooped out of the middle
5 tomatoes (whichever are in season), quartered
A good few handfuls of baby rocket
100g feta, crumbled or cubed
1 chicken breast
knob of butter
1 tsp horseradish / english mustard
A selection of fesh herbs (I use whatever is growing on the balcony, but basil, chives, rosemary, sage, thyme, oregano, parsley or just whatever you have is great)
Red wine vinegar
What to do:
- Place the tomato and pumpkin on a baking tray, score the pumpkin and drizzle both with olive oil and season lightly with salt and pepper. Pop in the oven on a medium-high heat for roughly 25mins.
- Meanwhile, in a bowl combine your selection of chopped herbs, no more than a 1/4 cup in total, butter and horseradish and coat the chicken breast. Either BBQ the chicken or pan fry until cooked through and then tear into bite sized pieces once it's cooled slightly.
- Remove the tomatoes and pumpkin from the oven, roughly chop the pumpkin once it's cool enough to touch and arrange all ingredients in a bowl.
- Drizzle with some redwine vinegar and a little extra olive oil and enjoy!