Serves: 4

GF

Ingredients

280g skinless chicken breast

200-300g wedge of butternut pumpkin

extra virgin olive oil

salt & pepper

3 tbsp pine nuts

1½ cups frozen edamame beans

4 cups cooked wild rice (use absorption method or a rice cooker for best results)

1/3 cup dried cranberries

2 handfuls snow peas, julienned

snow pea tendrils or rocket to garnish

1 shallot, finely sliced

Chicken Marinade

2 tbsp extra virgin olive oil

1 pinch salt

1 lemon, zested

Dressing

65mL organic tamari

20mL sesame oil

35mL sake

2 tbsp honey

Instructions

1. Place the skinless chicken breast in a bowl with olive oil, salt and lemon zest, mix to coat and leave to marinate; ideally for 4 – 6 hours or overnight.

2. Place the marinated chicken breast and any excess marinade in a large ziplock sandwich bag, remove excess air and seal tight. Place the bag of chicken in a saucepan and add just enough cold water to cover. Bring the water to a gentle simmer (avoid boiling) and allow to simmer for 6 – 8 mins.

3. Remove the saucepan from the heat and leave the chicken sitting in the water for 20 mins. Remove the ziplock bag with chicken from the water, sit the bag into a dish and place in the refrigerator.

4. Preheat oven to 180°C. Cut butternut pumpkin into 4 wedges, place on a baking tray, drizzle and coat with some extra virgin olive oil and season with a small amount of salt and pepper. Place tray of pumpkin into the oven and roast for approximately 25 mins, or until golden brown.

5. Place the pine nuts onto the same baking tray and gently toast for the last 5 mins of cooking time.

6. In the meantime, bring a small saucepan of water to the boil, add a large pinch of salt and the frozen edamame beans. Simmer for 5 – 8 mins. Drain in a colander and then run under cold running water to refresh.

7. To make the dressing, take a small bowl and whisk together the tamari, sesame oil, sake and honey; adding the honey to taste. Set to one side.

8. In a large mixing bowl, place the cooked wild rice, cooked edamame beans, cranberries, pine nuts and julienned snow peas and gently combine using your hands. Add ¾ of the dressing and gently mix again using your hands.

9. To serve, arrange the snow pea tendrils or rocket in the base of 4 serving bowls. Evenly divide the wild rice salad mix and place on top. Remove the chicken breast from the fridge and from the ziplock bag, place onto a chopping board and slice into thin slices (about 1cm thick), diagonally across the chicken breast. Evenly divide the chicken across the 4 bowls, fanning on top of the wild rice salad. Top each bowl with a piece of roasted pumpkin, garnish with the shallots and spoon a small amount of the remaining dressing over the top.