Ingredients 2 - 3 large chicken schnitzels
500 g pumpkin, cubed
1 - 2 large red capsicums, quartered
200 g feta, cubed
oil for frying/roasting
Preheat the oven to 200C and line a baking tray with baking paper.
Spread the pumpkin and capsicum in a single layer on the baking tray and drizzle with a little oil. Bake for 20 minutes.
Once cooked, allow to cool slightly so the skin of the capsicum is easy to remove. Slice the capsicum thinly.
While the pumpkin and capsicums are cooking, heat some oil to a medium high heat in a large frying pan and cook the schnitzels for 3 minutes each side or until cooked through and golden on both sides. Cut the schnitzel into bite sized pieces.
To assemble the salad, place some lettuce in your salad bowl and top with the chicken, pumpkin, capsicum and feta.
Serve as is or with the salad dressing of your choice.
Note: You can substitute the chicken schnitzel with chicken fillet/tenderloin if you'd prefer.