Ingredients

2 litres chicken stock
150g wild rice
1/2 small butternut pumpkin, chopped into small cubes
Splash of olive oil
250g chicken, roasted & shredded*
1/2 small bunch of fresh basil to garnish
Pinch of salt, black pepper to season

Honey Tahini Dressing click here for recipe

Method

Preheat oven to 180C.

In a medium saucepan, bring the chicken stock to boil and add the wild rice.

Simmer for 20 minutes or until tender. Drain and set aside to cool.

Toss the pumpkin in olive oil and place on baking tray.

Bake for about 20 minutes or until just tender. Remove from the oven and let cool.

Place the cooled wild rice, shredded chicken and pumpkin in a large bowl

Drizzle with Mayver’s Honey Tahini dressing, season with salt and pepper

Toss gently to combine. Garnish generously with fresh basil or stir through baby spinach for extra greens

*Note for a delicious healthy vegetarian option you can substitute the chicken for Cannellini beans. For a quick tip – pick up an organic roasted chicken to cut down on prep time

Another deliciously healthy Tahini Recipe from your good friends at Mayver’s