Warm Mirin chicken and pumpkin salad

Preparation

1. Preheat the oven to 200°C top/bottom heat (180°C convection oven). Wash the pumpkin, cut the flesh into 2 cm cubes and mix with 2 tbsp olive oil, the rosemary, 1 tbsp soy sauce, pepper and 2 tbsp Mirin. Spread the pumpkin mixture in a baking dish or on a small baking sheet and bake in a preheated oven for 10-12 minutes.
2. For the marinade mix the remaining olive oil, 2 tbsp soy sauce, the thyme, pepper and 3 tbsp Mirin. Mix the chicken with the marinade and refrigerate for a short time.
3. Wash the tomatoes and the cucumbers, cut the tomatoes in half and the cucumbers into thin slices or sticks. Wash the lettuce and spin dry. 
4. For the dressing mix the mustard, sesame oil, lemon juice, remaining soy sauce and pepper and season with the Mirin.
5. Fry the chicken in a non-stick pan for 5-8 minutes until golden brown. 
6. Arrange the salad with the squash, tomatoes, cucumbers and warm chicken on plates, drizzle with the dressing and serve. 

Tips:

• Use roasted bell pepper pieces instead of the squash.
• For a vegetarian option, substitute vegan roasted strips or tofu for the chicken.
• Garnish with roasted pumpkin or sunflower seeds.