Serve up a colourful, healthy meal with this warm chicken, pumpkin and broccoli salad drizzled with mustard dressing.

Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 600g Kent pumpkin, seeded, cut into 3cm pieces

• 400g broccoli, cut into florets

• 1/4 cup (60ml) extra virgin olive oil

• 1 tablespoon thyme leaves

• 4 Coles RSPCA Approved Chicken Breast Fillets

• 2 cloves garlic, crushed

• 200g brown mushrooms, halved

• 1/2 mini red cabbage, shredded

• 2 tablespoons walnuts, chopped, toasted

• 2 tablespoons red wine vinegar

• 1 tablespoon wholegrain mustard

• 1 teaspoon brown sugar

• Extra thyme sprigs, to serve

Method

• Step 1

  Preheat oven to 200C. Line a large baking tray with baking paper.

• Step 2

  Combine pumpkin, broccoli, 1 tbsp of oil and half the thyme leaves on the lined tray. Season. Bake for 25 mins or until pumpkin is tender and broccoli is browned.

• Step 3

  Meanwhile, combine chicken, garlic, remaining thyme leaves and 1 tbsp of the remaining oil in a bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

• Step 4

  Heat the same pan over high heat. Add mushroom to pan and cook for 5 mins or until browned all over and tender.

• Step 5

  Combine cabbage, pumpkin, broccoli, mushroom and walnuts in a large bowl. Transfer to a large serving platter. Top with chicken. Combine remaining oil, vinegar, mustard and sugar in a small jug. Season. Drizzle dressing over salad. Sprinkle with thyme sprigs to serve.