A flavour match from the stars! Delicious oven-roasted chicken breast on a bed of golden pumpkin, roasted cannellini beans and sweet dates, all tied together with a delicious tahini dressing.
Chicken & Pumpkin Jumble
Chicken & Pumpkin Jumble
with cannellini beans & dates
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cannellini Beans
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Lemon
- Lemons
- NOMU Poultry Rub
- Pitted Dates
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
- Salad Leaves
- Sweet-tahini Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 25-30 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST CHICKEN & BEANS
Pat the chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
Pumpkin Chunks - 250g
Cannellini Beans - 60g
Sweet-tahini Dressing - 40ml
Lemon - 1
Free-range Chicken Breast - 1
NOMU Poultry Rub - 10ml
Pumpkin Seeds - 10g
Salad Leaves - 20g
Cucumber - 50g
Pitted Dates - 20g
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST CHICKEN & BEANS
Pat the chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
Pumpkin Chunks - 500g
Cannellini Beans - 120g
Sweet-tahini Dressing - 80ml
Lemon - 1
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 20ml
Pumpkin Seeds - 20g
Salad Leaves - 40g
Cucumber - 100g
Pitted Dates - 40g
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST CHICKEN & BEANS
Pat the chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
Pumpkin Chucks - 750g
Cannellini Beans - 180g
Sweet-tahini Dressing - 115ml
Lemons - 2
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 30ml
Pumpkin Seeds - 30g
Salad Leaves - 60g
Cucumber - 150g
Pitted Dates - 60g
ROAST PUMPKIN
Preheat the oven to 200°C. Cut the pumpkin chunks into bite-sized pieces. Spread onto a roasting tray, coat in some oil and season. Roast in the hot oven for 30-35 minutes, until cooked and golden, shifting halfway. Place the drained beans in a bowl, coat in oil and season. Set aside.
DRESSING
In a bowl, whisk the sweet-tahini dressing, some lemon juice (to taste) and some water, in 5ml increments to make a drizzling consistency. Season and set aside.
ROAST CHICKEN & BEANS
Pat the chicken dry with paper towel. Coat in oil, seasoning and the poultry rub. When the pumpkin has been in for 10 minutes, make some space for the chicken on the roasting tray. Scatter the beans over the pumpkin (use two trays if they don’t fit comfortably), and roast for the remaining time until the chicken is cooked and the beans are turning crispy. In the final 3-5 minutes, pop the grill on to crisp up the chicken skin. On completion, remove from the oven and allow the chicken to rest for 3-5 minutes before thinly slicing and lightly seasoning.
TOASTED PUMPKIN SEEDS
Place a pan over a medium heat with the pumpkin seeds. Toast for 3-5 minutes until they begin to pop and turn golden. Remove from the pan. In a bowl, add the salad leaves with the cucumber, lemon juice and zest (to taste). Toss to combine and season.
TIME TO PLATE UP
Make a bed of salad, top with the pumpkin chunks, beans and sprinkle over the chopped dates. Top with the chicken and finish off with a drizzle of the dressing and a sprinkle of pumpkin seeds. Garnish with a lemon wedge. Eat up!
Pumpkin Chunks - 1kg
Cannellini Beans - 240g
Sweet-tahini Dressing - 165ml
Lemons - 2
Free-range Chicken Breasts - 4
NOMU Poultry Rub - 40ml
Pumpkin Seeds - 40g
Salad Leaves - 80g
Cucumber - 200g
Pitted Dates - 80g
Woolies Products in this dish
