• 200g chicken breast
• 20g basturma
• 180g diced cooked jap pumpkin
• 10g diced cooked haloumi
• 50g washed rocket
• 5g mint
• 5g coriander
• 10g dried cranberry
• Parsley leaves
• 10g roasted pine nuts
• 10g small red onion sliced
• 10g red radish sliced

Lemon Vinaigrette Dressing

• 1tsp Dijon mustard
• 15g sugar
• 50ml lemon juice
• 100ml vegetable oil
• Salt

• Preheat oven to 200°C. Wrap the chicken in basturma tightly, preheat a small pan with oil and butter, add the chicken and seal on high heat until golden on both sides. Add pumpkin into the pan, and put in the oven for 9 minutes.
• In a small steel bowl add Dijon, sugar, lemon juice and oil together, whisk until combined, season with salt.
• In a medium steel bowl, add all leaves, pine nuts, dried cranberries, onion, radish and cooked haloumi together, add a light drizzle of the vinaigrette and toss, then add the hot pumpkin.
• Place salad onto the plate, slice the chicken into four even pieces, place evenly around the plate, garnish with fresh rocket and a light drizzle of dressing.

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