Creole Chicken & Pumpkin Salad

This meal came with a meal delivery. I was able to do the pumpkin earlier in the day which made it really quick to prepare. 
I added other salad veges.
The dressing made in the bowl coated teh salad really nicely. I used 2 lemons for the 4 servings I made.
There is a link to Creole seasoning. Really easy to make and lep in a spice jar which is finished.

Ingredients (4 servings)

1 packet peeled pumpkin

2 clove garlic

2-3 chicken breasts

2 tbs Creole spice blend

2 punnet cherry tomatoes

1 bunch coriander

2 lemons

2 tbs Dijon mustard

1/4 cup flaked almonds

2 tbs currants

mixed salad leaves

100g feta cheese

olive oil

½ tsp salt

Instructions

1. Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat then spread in a single layer and roast for 20-25 minutes, or until tender. TIP: Cut the pumpkin to the correct size so it can cook in the allocated time!

2. While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the chicken breast, garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper. Set aside.

3. Slice the cherry tomatoes in half. Finely chop the coriander. In a large bowl, combine a good squeeze of lemon juice, Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.

4. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, for 3-4 minutes or until golden. Transfer to a plate.

5. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken breast and cook, tossing occasionally, for 4-5 minutes or until browned and cooked through. Add the roasted pumpkin, cherry tomatoes, mixed salad leaves and currants to the dressing and toss to combine.

6. Divide the salad between bowls and top with some of the Creole chicken. Crumble over the feta and garnish with the coriander and toasted almonds.

Creole Seasoning

Ingredients

• 3 Tablespoons onion powder
• 3 Tablespoons garlic powder
• 1 ½ Tablespoons black pepper
• 1 ½ Tablespoons white pepper
• 6 Tablespoons paprika
• ½ - 1 Tablespoons cayenne pepper (adjust to suit taste buds)
• 1 1/2 Tablespoons oregano
• 1 Tablespoon dried parsley
• 1 1/2 Tablespoons dried thyme
• 1 1/2 Tablespoons dried basil

Instructions

1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
   
2. Store in any airtight container (or zip lock bag) and start adding to your proteins and