Serves 4
Prep time 10 mins, cooking time 40 mins
Nutrition Average quantity per 329 gram serving: 2070 kJ (495 kcal), Protein 32.8 g, Fat total 28.2 g saturated 7.9 g, Carbohydrate 24.9 g – sugars 13.3 g, Sodium 300 mg

Ingredients

Kumara

500 g (2 large) red kumara

1 Tbsp olive oil

1 tsp dried oregano

Chicken and Dressing

750 g boneless, skinless chicken thighs

2 garlic cloves

1 orange

2 Tbsp olive oil

2 tsp Dijon mustard

2 tsp honey

1 tsp balsamic vinegar

Salad

100 g baby spinach

1 orange

2 stalks celery

1 large avocado

60 g feta

1. Preheat oven to 210ºC conventional. Line an oven tray with baking paper. Peel kumara and dice into 3cm cubes. Place on prepared tray and drizzle with olive oil. Season with oregano, salt and pepper and use your hands to toss the kumara, evenly coating it with the oil and seasoning.

2. Place the chicken thighs in an ovenproof dish. Crush the garlic and zest the orange, then sprinkle over the chicken. Juice the orange into a small bowl. Add olive oil, mustard, honey and vinegar. Whisk to combine. Drizzle half of the dressing over the chicken and set the rest aside.

3. Place chicken and kumara in the oven and roast for 40 minutes. Halfway through cooking, take the chicken out and baste with the juices in the dish. At the same time, swap the position of the kumara and the chicken around so that they cook evenly.

4. While kumara and chicken are cooking, make the salad. Divide spinach between individual serving plates. Peel and slice orange, slice celery and avocado, then dice feta. Assemble on top of the spinach.

5. Slice chicken thighs. Top salads with kumara and chicken, and drizzle with remaining dressing.

Josie Wells