Time to bake
Butternut squash is high in FODMAP, so this is the reason i mix with pumpkin. The chicken is added with own marinade, so you do not need additional on this dinner or lunch salad
1/2 of each- Slices of pumpkin and butternut squash
handful of pumpkin seeds
2 tbsp sesame seeds
1 red chilli sliced and seeded
300 g Cubed and roasted chicken pieces.
1/2 tsp cumin
1/2 tsp coriander
1 tbsp sesame oil
1/4 tsp turmeric
Juice of 1/2 lemon
Good sea salt to taste
Wash the spinach leaves in cold water- they come in the bag washed in sulfites, so this step will help at least a little bit.
Heat oven to 200 degrees.
Slice the pumpkin and butternut squash thinly and place in on layer on roasting tray.
Drizzle with olive oil and 1 tbsp of the sesame seeds. Then add salt and pepper and chopped or sliced chili slices just before they go in the oven. Bake for 35 minutes in the middle of the oven.
You could change the chicken marinade and make a different salad. Substitute the pumpkin for thinly sliced and grilled aubergines.
Orange instead of lemon in the marinade will also give a different flavor.