Middle Eastern Chicken & Pumpkin Salad

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

TIP: Stir the onion occasionally so it stays submerged.

While the onion is pickling, roughly chop the tomato. Pick and roughly chop the mint leaves. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Drain and rinse the chickpeas. Cut the chicken into 2 cm pieces. In a medium bowl, combine the ras el hanout, salt, garlic and a drizzle of olive oil. Add the chicken and toss to coat.

When the pumpkin has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Season the chicken with a pinch of salt and pepper. When the oil is hot, add the chicken and chickpeas and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove the pan from the heat and add the honey. Stir until chicken is coated.

TIP: Chicken is cooked through when it's no longer pink inside.

In a large bowl, combine a squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the mixed salad leaves, roasted pumpkin, tomato, honey chickpeas and chicken. Toss to combine. In a small bowl, combine the Greek yoghurt with the lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.