Chicken and Pumpkin Salad

Serves : 4-6
Ready : 30 mins

Ingredients :
800g pumpkin, peeled and diced
4 tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp ground cumin
400g penne
125ml extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
2-3 tsp Dijon mustard
2 tsp honey
2 cloves garlic, crushed
2 cooked chicken breasts, shredded
1/2 cup basil leaves
1 punnet cherry tomatoes, halved
2-3 cups wild rocket
1/2 cup chopped black olives

Method:
Preheat the oven to 200'C. Put the pumpkin into a baking dish and toss with 2 tablespoons of the olive oil, cayenne pepper and ground cumin. Bake for 20 mins, or until golden and soft.

While the pumpkin is cooking, bring a large pot of salted water to the boil, 10 mins before the pumpkin is done, put the pasta into the boiling water.

While the pasta is cooking, whisk together the olive oil, balsamic vinegar, lemon juice, mustard, honey and garlic. Season to taste and set aside.

Add the drained pasta to a large bowl, with the pumpkin pour over the dressing and toss to combine. Add the remaining ingredients and toss again. Season to taste.

Source : Coles Baby Club Magazine Spring 2009