| Prep Time | 15 |
| Cook Time | 30 |
| Servings |
|
Ingredients
- cooking oil spray
- 2 fresh beetroots diced
- 2 cups pumpkin diced
- 500 grams chicken breast
- 1/2 cup fresh coriander chopped
- 1/2 cup fresh parsely chopped
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 2 red chillies
- 3 tbsp wholemeal breadcrumbs
- 1 egg
- salt & pepper to taste
- 4 cups mixed lettuce
- 1/2 red onion finely chopped
- 1/2 cup walnuts roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp seeded mustard
- 1 tbsp honey
Ingredients
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Instructions
- Preheat your oven to 200°C and line a baking tray with baking paper.
- Roast beetroot and pumpkin on a prepared baking tray in the oven for 25-30 minutes or until cooked through.
- Add chicken breast, coriander, mint and parsley to a food processor until chicken is minced. Add cumin, paprika, chilli, breadcrumbs, egg, salt and pepper blend again for 30 seconds or until well combined.
- Roll the chicken mince mix into 8 rissoles (2 per serve).
- Heat a frying pan over medium to high heat and spray with cooking oil spray.
- Cook chicken rissoles for 8-10 minutes or until cooked through, turning regularly.
- While the chicken is cooking, make salad dressing in a small bowl. Combine olive oil, apple cider vinegar, water, seeded mustard and honey, whisk together with a fork until well combined.
- In a large bowl add roast beetroots, roast pumpkin, lettuce, red onion and walnuts, toss to combine.
- Evenly divide the salad between 4 plates, top with 2 rissoles per serve and drizzle with dressing.
- One salad in one serve. Serve immediately.
Recipe Notes
398 calories per serve