Poached Chicken, Hot Honey Roast Pumpkin & Feta Salad

1. For the chicken, bring a medium pot of water to the boil. Add the chicken, cover with a lid, and reduce the heat to low and cook for 8-10 minutes (depending on chicken size). Turn off the heat and let the chicken sit in the hot water for 5 minutes to stay juicy. Remove the chicken, rest for 5 minutes, then shred with your hands or two forks.

2. Preheat the oven to 190°C fan-forced. Place the pumpkin, onion and broccoli on a large lined baking tray. Drizzle with the olive oil and hot honey, season with salt and pepper, then toss to coat. Roast for 30-35 minutes, or until the pumpkin is tender and caramelised and the broccoli is lightly charred.

3. For the dressing, whisk together the olive oil, hot honey, lemon juice, Dijon mustard, salt and pepper in a small bowl until smooth.

4. To assemble, add the roasted vegetables, shredded chicken, cranberries, almonds, feta, parsley, mint and coriander to a large serving bowl. Pour over the dressing and gently toss until coated, then serve.

5. Storage: Store in an airtight container in the fridge for up to 4 days.