No more boring lunches! This pumpkin and feta chicken salad will bring the life back into work-day lunches.

What you’ll need (serves 2)

1 cup pumpkin, diced
¼ cup cold-pressed extra-virgin coconut oil
1 bunch brocollini200 g chicken thigh
Sea salt, to taste
Pepper, to taste
1 large handful spinach
1 tbsp kim chi or sauerkraut(fermented vegetables)
30 g goat’s feta1 small handful walnuts, chopped
2 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
Preheat oven to 180°C

Method

Peel and dice pumpkin, coat in coconut oil and bake in oven until soft.

Boil a small saucepan of water and steam broccoli. Set aside to cool.

In a pan with 1 tbsp of coconut oil, add chicken, season with salt and pepper and cook over a high heat, flipping halfway.

Place the spinach mix as the base in a large bowl or plate. Add fermented vegetables, roasted pumpkin, and diced broccoli. Crumble goat’s feta on top, sprinkle walnuts and dress with extra-vi…