Grilled chicken salad with sweet potato, spinach and pumpkin seeds

Ingredients

For 1 serving

• Chicken breast130 g
• Sweet potatoes180 g
• Spinach80 g
• Pumpkin seeds10 g
• Red onion30 g
• Extra virgin olive oil8 g
• Balsamic vinegar1 teaspoon
• Rosemaryto taste
• Saltto taste

Contains: sulphites,

In season: September – December

Method

1. Preheat the oven to 210 °C (conventional). Peel the sweet potatoes and cut them into roughly 2 cm cubes, cut the red onion into wedges and toss everything on a lined tray with half the oil, the rosemary and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until the potatoes are soft and golden at the edges and the onion caramelised.
3. Meanwhile, salt the chicken breast. Heat a griddle well over medium-high heat and cook it for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and slice.
4. Wash and dry the spinach and dress it with the remaining oil and the balsamic vinegar.
5. Arrange the spinach, sweet potatoes, onion and chicken on the plate and finish with the pumpkin seeds.