Maple Spiced Pumpkin & Chicken Salad, with Olives, Apple & Toasted Seeds

Roast Pumpkin:

Preheat oven to 220°C. Cut pumpkin into 2 cm pieces, discarding seeds (peeling is optional). In a small bowl, combine maple syrup, 1 TBS olive oil, cumin & smoked paprika, and salt and pepper. Drizzle ½ the maple mixture over pumpkin on a lined baking tray (using 2 of necessary), coating well. Roast for 20 minutes until golden and tender.

Sear & Roast Chicken:

Heat a pan over medium-high heat. Pat dry chicken with paper towel and season with salt and pepper. Add chicken to the hot pan, skin-side down. Cook without moving until skin has browned and fat has rendered, about 5 minutes. (Note: The chicken doesn't need to be cooked through at this point). Wipe out the pan. Remove roasting pumpkin from the oven and add the chicken to the baking tray (or spread over 2 lined baking trays if required). Place back into the oven and cook until the chicken is cooked through, about 15 - 18 minutes.

Toast Seeds:

Add the seed mix to the same pan used for the chicken over medium heat. Toast for 1 - 2 minutes or until golden. Remove from heat.

Prepare Remaining Ingredients:

Wash the fresh produce. Finely chop chives. De-seed capsicum and medium dice. Cut apple in half, discarding core and thinly slice. Roughly chop olives.

Finish Dressing:

In a large bowl, combine red wine vinegar, 1 TBS olive oil (extra virgin if you have it) and chives with remaining maple mixture and mix well.

You Plate It:

Combine mixed lettuce, capsicum, olives, roasted pumpkin, seed mix and apple in large bowl with maple dressing and toss well. Check seasoning and adjust if necessary. Roughly chop chicken and add to salad. Divide salad and chicken between plates and enjoy!