- Brookfarm macadamia oil infused w lemon myrtle
- chicken breast fillet
- pine nuts
- season all
how to make it
Place the chicken in the preheated oiled fry pan and season with season all.
While that's cooking, slice and dice the vegetables, and preheat a second pan. Keep the pumpkin slices fairly thin so they don't take too long to cook.
When the chicken's about halfway done, flip it, drizzle a little olive oil into the second pan and lay the pumpkin slices out. The oil turns it a lovely dark golden colour. Season. Flip after a few minutes, and add a little more seasoning. Add pine nuts into the gaps, so they toast lightly.
In the serving dish (or plate), lay down a bed of lettuce. Arrange the pumpkin slices, lay the chicken on top (diced or whole), and scatter with the pine nuts and crumbled feta. Drizzle the whole dish with a little of the lemon infused oil just before serving.