Warm chicken, labne and maple walnut salad

An exotic and exquisite salad.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Warm chicken, labne & maple walnut salad
  • 500 gram baby beetroot
  • 1/4 cup (60ml) olive oil
  • 300 gram unpeeled pumpkin, cut into thin wedges
  • 3/4 cup (75g) walnuts halves
  • 2 tablespoon maple syrup
  • 600 gram chicken breast fillets
  • 1 1/2 tablespoon sherry or red wine vinegar
  • 2 teaspoon wholegrain mustard
  • 1 teaspoon dijon mustard
  • 125 gram mixed salad leaves
  • 100 gram drained labne


Warm chicken, labne & maple walnut salad
  • 1
    Preheat oven to 200°C.
  • 2
    Trim beetroot, leaving 2.5cm of stems attached. Cut beetroot in half. Place beetroot in a roasting pan; drizzle with 1 tablespoon of the oil. Bake 15 minutes.
  • 3
    Add pumpkin to beetroot; bake further 25 minutes or until vegetables are tender.
  • 4
    Meanwhile, place nuts on a baking-paper-lined oven tray; drizzle with syrup. Bake 10 minutes or until browned, stirring halfway through. Cool.
  • 5
    Preheat barbecue (or chargrill plate or grill) to high heat. Brush chicken with 2 teaspoons of the oil; season. Cook chicken 3 minutes each side or until cooked through. Remove from heat, cover; rest 5 minutes.
  • 6
    Meanwhile, combine vinegar, mustards and remaining oil in a small bowl. Season to taste.
  • 7
    Slice chicken thickly. Arrange salad leaves on a platter; top with pumpkin, beetroot, chicken, nuts and labne. Drizzle with dressing.


Labne are balls of fresh cheese made from drained yoghurt, and then marinated in olive oil. Labne available from delicatessens and some supermarkets. You can use crumbled feta or soft goats or soft goat's cheese instead.

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