Cajun Chicken Rocket Salad with Caesar Dressing

Steps

1. oven to 200°C. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Toss pumpkin and onion with a drizzle of oil on first prepared tray and season. Bake for 15–17 minutes, until golden, turning halfway. When 5 minutes cook time remains, toss bread with a drizzle of oil on second prepared tray. Bake (on rack above pumpkin) for 3–4 minutes, until crispy.
3. While pumpkin cooks, place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool in bowl of cold water. Peel and cut into quarters.
4. Pat chicken dry with paper towels and season with Cajun spice mix and salt. Set aside to marinate. Heat a drizzle of oil in a small fry-pan on medium heat. Cook bacon for 2–3 minutes, until starting to brown. Remove from pan and set aside on paper towels.
5. Using same pan, wipe clean with paper towels and heat a drizzle of oil on medium heat. Cook chicken for 2–3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes before slicing thinly.
6. While chicken rests, prepare the rest of rocket salad. Cut cherry tomatoes in half lengthways and add to a medium bowl along with all remaining rocket salad ingredients (except egg). Season to taste with pepper.
7. Place rocket salad onto a plate and top with Cajun chicken and egg quarters. Serve extra Caesar dressing and Parmesan cheese on top, if desired.