Pumpkin is in season again, and tastes great in a salad when char-grilled. This makes a 'warm' salad.

Ingredients (per person)

1 chicken thigh

1/4 teaspoon dried tumeric

1/4 teaspoon cumin

1/4 teaspoon coriander seed

pinch dried chilli

pinch salt

About 50-100g jap pumpkin, thinly sliced

2 cherry tomatoes, halved or quartered

3 kalamata olives, stoned and halved

Cos lettuce (or greens of your choice)

avocado oil

red wine vinegar

Method

While the grill pan is heating to medium, roll the chicken thigh in the spices and salt.

Spray the grill pan and cook the chicken thigh for about eught minutes each side.

Place the sliced pumpkin on the grill at the same time, turning just once. The slices will be caramelised and delightfully marked by the grill.

While you allow the chicken and pumpkin to cool a little, assemble the other ingredients: greens, tomatoes, and olives. 

Add the pumpkin slices and sliced chicken thigh.

Drizzle with avocado oil and red wine vinegar to dress.