This salad is lovely anytime of the year but as summer fades and the days get cooler it’s still nice to eat salad once in a while. This one delivers on comfort as well as deliciousness!

Ingredients

600 g	Santa Rosa Shredded Chicken
500 g	Beetroot, peeled and oven roasted or pre cooked packs
½	Crown pumpkin, cut into wedges, seeds removed
2	Orange zest
½ cup	Olive oil
100 g	Feta
1 bunch	Radish, red and thinly sliced into rounds

Directions

1. Preheat oven to 160C
2. Place the pumpkin wedges, orange zest into a large bowl and season well. Drizzle over with olive oil and toss together.
3. Place the wedges onto a lined baking tray and cook for 1 ¼ hours until the pumpkin is soft and starting to caramelise. Set aside for assembly later.
4. To make the hazelnut dukkah place the coriander, cumin and fennel seeds into a dry fry pan and gently toast over medium heat for a few minutes. Remove from the pan and allow them to cool. Place all the ingredients into a food processor except the olive oil and turn it on for 10-15 seconds. Slowly pour in all the olive oil until it comes together. Check seasoning and remove the dressing into a small bowl.
5. Slice the smoked chicken into thin strips and slice the cooked beetroot into small bite sized pieces.

Let’s serve

To assemble the salad place 2-3 wedges of pumpkin onto each plate, dot 5-6 pieces of beetroot, 4-5 slices of smoked chicken, a few radish slices and crumble over ¼ of the feta. Now drizzle the dressing all over the plate and finish with mint leaves, radish sprouts and a good squeeze of lemon. Season each plate and serve.