Roast Pumpkin with Chicken Salad

SERVES 4 PREP & COOK 45 MINS

1.7kg butternut pumpkin

4 green spring onions

¾ cup flaked almonds, toasted

3 cups shredded roast chicken meat (450g)

250ml bottle Greek yoghurt, feta and dill dressing

1 Trim the stem end of the pumpkin. Cut unpeeled pumpkin into 8 x 1cm-thick slices. Place pumpkin in a single layer on 2 oven trays lined with baking paper.

2 Cook in a hot oven (200C) for about 30 minutes, or until tender and light golden.

3 Meanwhile, cut the green top off 1 of the onions. Cut lengthways into thin, long strips. Place in a bowl of water. Refrigerate for 30 minutes. Cut the remaining white part of the onion together with the remaining onions, crossways, into thin slices.

4 Set aside 2 tblsps of the almonds for garnish. Combine remaining almonds with chicken, sliced onions and dressing in a large bowl. Season with salt and pepper.

5 To serve, cut warm pumpkin rounds in half. Divide among serving plates. Top evenly with chicken mixture. Garnish with almonds and drained onion strips.