SPORTS SPECIALS Thursday 13 March 2014: Chargrilled Chicken with Squash Salad, Pumpkin Seeds, Chilli and Feta The perfect lunch or light supper is brimming with energy-boosting vitamins, healthy fats and powerful antioxidants; this delicious and copious salad will support the immune system during training. Serves: 4 Prep time: 5 minutes Cooking time: 30 minutes Ingredients 2 chicken breasts 1tbsp olive oil 1tbsp white balsamic vinegar 2tbsps extra virgin olive oil or pumpkin seed oil 1 medium ‘queen’ squash 1 small red chilli, seeds removed and very finely chopped 100g feta cheese 100g rocket leaves 2tbsps fresh coriander leaves roughly chopped 50g pumpkin seeds 1/s tsp cumin seeds, crushed Sea salt and black pepper 1. Heat the oven to 200°C/400°F/Gas Mark 6. Peel the squash, cut it in half and scoop out the seeds. Cut it lengthways into wedges. Place the squash wedges in a bowl, drizzle over the oil and shake around so that they are well coated. Lay the wedges onto a baking tray, sprinkle with a large pinch of sea salt, a few grinds of black pepper and the crushed cumin seeds. Roast in the oven for 25 minutes, or until soft and slightly caramelised. Remove from the oven and leave to cool. 2. Reduce the oven temperature to 160°C/325°F/Gas Mark 3. Roast the pumpkin seeds on a flat baking sheet for 5 minutes, or on the hob in a dry pan. Remove from the oven/heat and cool. 3. Place chicken breasts under the grill until cooked all the way through. Take the largest breast and cut it all the way through to ensure that it is cooked properly. Once cooked, leave to cool before cutting into slices. 4. Arrange the salad leaves on a large flat serving dish. Lay the squash slices on top and scatter with pumpkin seeds, feta cheese, red chilli and coriander leaves. 5. Whisk together the oil and vinegar with a pinch of sea salt and drizzle over the salad just before serving.
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