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Ingredients
- 500g pumpkin or butternut squash
- 4 chicken marylands
- Olive oil for coating
- 2 tbsp walnut halves, toasted
- 1 head curly endive
- 2 tbsp tarragon leaves
- For the dressing
- 2 tbsp extra virgin
- olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp mayonnaise
- 1 tbsp white wine or water
- Sea salt and pepper
Method
Preheat oven to 200C. Roughly chop the pumpkin, skin on. Coat the chicken and pumpkin in olive oil, season well and bake for 40 minutes until chicken is golden and pumpkin tender. Remove from the oven. Warm the walnuts in the oven for 5 minutes.
When the chicken is cool enough to handle, pull the meat from the bones in large bite-sized pieces. Separate endive leaves and chop roughly.
For the dressing
Whisk ingredients together in a large bowl. Toss the warm chicken, pumpkin, endive and tarragon in the dressing and divide between four dinner plates. Scatter with walnuts and serve.
