Warm chicken salad
1 roast chicken
800g butternut pumpkin, deseeded, cut into 8cm x 2cm-thick triangles
Olive oil cooking spray
175g baby beans, topped
1/4 cup olive oil
1/2 tablespoon red wine vinegar
125g semi-dried tomatoes, drained
1/2 cup kalamata olives
1/4 cup flat-leaf parsley, roughly chopped
Preheat oven to 220C. Line a baking tray with baking paper. Place pumpkin onto tray. Spray with oil. Season with salt and pepper. Roast for 20 minutes, turning once, or until tender. Set aside.
Cook beans in a saucepan of boiling water for 2 minutes or until tender. Drain.
Combine oil, vinegar, and salt and pepper in a jar. Shake until combined.
Cut chicken into 8 pieces. Arrange pumpkin, beans, chicken, tomatoes and olives on plates. Drizzle with oil mixture. Sprinkle with parsley. Season. Serve.