FOOD EXTRA

SERVES 2

1 chicken breast fillet, cut into

thin strips

3 tbsp Moroccan spice mix

150g butternut pumpkin, peeled, deseeded, chopped into bite-sized pieces

1 tbsp olive oil

2 tbsp extra virgin olive oil

1 large handful of mixed salad

leaves, finely sliced

¼ cup stuffed green olives

¼ cup sun- dried

tomatoes, halved

1 handful of alfalfa sprouts

60g feta, crumbled juice of ½ lemon pinch of salt flakes

1 Preheat oven to 200°C.

Line a tray with baking paper.

2 Place the chicken strips in a bowl, add 2 tablespoons of the Moroccan spice mix and toss to coat. Set aside. 3 Combine the pumpkin, olive oil and the remaining Moroccan spice mix in a bowl, tossing well. Transfer to the lined tray and bake in the oven for 30 minutes or until the pumpkin is tender.

4 Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat, then add the chicken in small batches and cook, stirring occasionally, until completely cooked through.

5 Place the salad leaves, olives, sun-dried tomatoes, alfalfa and feta in a salad bowl, then gently mix. Add the chicken and pumpkin, gently tossing to combine. Drizzle the lemon juice and remaining extra virgin olive oil over the top and sprinkle on the salt. Mix again and serve.