Here is one of our recipes from my cafe 5 Senses Cafe in Tuggeranong.
It is our biggest salad seller in the shop!
1 – 2 chicken breasts, sliced and cooked
1/4 pumpkin (about)
1 whole garlic
1 red onion
1 punnet cherry tomatoes
2 strips of bacon
paprika, salt & pepper to season
Pre-heat oven to 200C.
Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done.
While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl.
Once pumpkin & garlic are done, remove from oven and let cool.
Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad.
Gently mix pumpkin & garlic with the rest of the salad and serve.
Optional: drizzle with olive oil and balsamic vinegar for added taste.
Also, you can add some crunch by mixing in walnuts, and we have also added beetroot was a big hit also!
P.S. here is the latest CrossFit SFS Newsletter: Biggest Fitness Secrets Revealed