Ingredients:

- 500g Jarrah pumpkin, diced

- 2tsp maple syrup

- 1tsp cumin seeds

- 2 cups red quinoa

- 3tb extra virgo olive oil

- 1 clove garlic, crushed

- 2tb Moroccan Spice mix (I usedMoroccan Souk Spice from Gewurhaus Spice Merchants)

- 4 sprigs lemon thyme

- 600g chicken breast, cut into strips

- 1 medium avocado, diced

- 1 continental cucumber, diced

- 8 small truss tomatoes, diced

- 3 radishes, diced

- 1 tin chickpeas, drained

- 1 bunch flat leaf parsley, chopped

- seeds of 1/2 a pomegranate

- 150g Danish Feta

- 4tb lemon juice

Method:

1. Pre-heat oven to 180 degrees Celcius

2. In a mixing bowl, add 2tb EVOO, lemon thyme and Moroccan Spice and mix well. Add chicken and toss until all pieces are coated. Allow to marinate for 30 minutes

3. Place pumpkin cubes on a tray with remaining EVOO. Drizzle with maple syrup and sprinkle with cumin seeds. Bake in the oven for 45 minutes or until soft

4. Meanwhile, cook quinoa according to packet instructions. Transfer to a large plate to cool

5. Heat a fry pan over medium-high heat. Cook chicken for 3-5 minutes each side or until cooked through (you don't need to add any extra oil at this stage as there will be more than enough in the marinade to stop it sticking)

6. In a large mixing bowl, add all remaining ingredients including cooked quinoa and pumpkin. Crumble feta over the top and serve with hot chicken