Baked Pumpkin & Miso Chicken

300g pumpkin, cut into 3cm thick segments

1 tsp olive oil

300g chicken breast, trimmed (can use tofu/tempeh)

4 kale leaves, stems removed, leaves roughly torn

2 tbsp lemon juice

2 spring onions, white part only, finely sliced lengthways

2 handfuls coriander, leaves picked, stalks finely sliced

Sea salt and black pepper

3 tsp white miso paste

1 tbsp olive oil

1 tsp honey

1 tbsp lemon juice

Instructions:

1. Preheat oven to 200C and line a large baking tray with greaseproof paper.
2. Place pumpkin pieces on the tray, drizzle with 1 tablespoon olive oil and turn to coat each piece, then place in oven to cook for 40 minutes.
3. Whilst pumpkin is cooking bring a pot of water to the boil, add whole chicken breast, bring to the boil, then turn off heat, cover with lid and poach for 30 minutes.
4. Once poached, remove from water, cover and set aside to stay warm.
5. Marinate the kale by placing kale leaves in a large mixing bowl, drizzle with lemon juice then massage the leaves with hands for a few minutes.
6. Whisk together all ingredients for the dressing.
7. Slice the chicken, then toss all ingredients together, drizzle with dressing and serve between 2 people.

If eating for one, set aside half for lunch the following day.

For a vegetarian option, substitute chicken with tempeh or tofu and marinate with miso as per instructions.