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Preparation Method

Prep pumpkin, seeds removed, skin on, cut into bite sized pieces cloves garlic, peeled cooked barbeque chicken, skinned and shredded cherry tomatoes, washed and cut in half brown lentils, drained and rinsed, gives about 240g lentils Step 1 Pre-heat oven to 180C and line an oven tray with baking paper. Step 2 Toss the pumpkin in the oil with garlic in a bowl then place on the oven tray in a single layer. Roast for 30 minutes or until brown and cooked through. Step 3 Place in a big serving bowl together the shredded chicken, drained and rinsed brown lentils, baby spinach leaves, cherry tomato halves, roasted pumpkin, while the pumpkin is still quite hot. Step 4 In a jar or bottle with a screw top, mix the vinegar, 1 teaspoon oil and roasted garlic. Shake well. Step 5 Dress the warm salad and toss. Step 6 Sprinkle over the dukkah, toss again and serve. source: diabetesaustralia.com.au