Crumbed Chicken and Pumpkin Bites with Pea Salad

Ready in 30 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, September 17, 2017.

Dressing salads just before you eat, will keep any greens nice and fresh.

Ingredients

Preheat oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Toss pumpkin with a drizzle of oil on first prepared tray and season with salt and pepper. Roast (in bottom half of oven) for about 20 minutes until tender. Turn once during cooking.
Place chicken on second prepared tray and drizzle with oil. Bake (on rack above pumpkin), for about 15 minutes until golden and cooked through. Set aside to rest. Turn oven to high grill. Move pumpkin to top rack and grill for about 5 minutes until golden.
Add peas and boiling water to a small pot and cook for about 3 minutes until bright green and tender. Drain, refresh with cold water and drain again. Add to a large bowl and set aside.
Dice cucumber 1cm and crumble feta cheese. Add cucumber, feta, rocket and first measure of herb aioli to bowl with peas. Toss to combine and season to taste with salt and pepper.
To serve, divide pumpkin bites between plates and top with a piece of crumbed chicken and a dollop of herb aioli. Serve pea salad on the side.