Festive pumpkin salad

The cooking time in the recipe header is indicated without taking into account the time required to cook the chicken fillet.

Ingredients

• Pumpkin (750-800 gr.)
• Cucumber (2 very large, weighing 400 gr.)
• Chicken fillet (2 medium-large fillets, weighing 400 gr. in finished form)
• Feta (or its analogues, 400 gr.)
• Prunes (130-140 gr.)
• Walnuts (80-100 gr.)
• Sesame (30 gr.)
• Olive oil (1 tbsp. for frying pumpkin)
• Cilantro (1.5 bunches)
• Parsley (1 bunch)
• Dill (1 bunch)
• Olive oil (4-6 tablespoons)
• Salt (to taste)
• Black ground pepper (to taste)

Directions

1. Let's prepare all the ingredients. Chicken fillet pre-boil, fry or bake as desired.
2. We clean the pumpkin from the peel and seeds, wash and dry the cucumber and greens. Rinse prunes, if necessary - soak in hot water.
3. Chicken fillet, cucumbers and feta cut into small cubes, pumpkin - larger, prunes - into thin strips. Greens finely chop. Chop the walnuts with a knife. This time I didn't manage to buy walnuts, so I prepared the salad without them. But with nuts it is tastier and more interesting.
4. In a well-heated pan, greased with olive oil, spread the pumpkin and fry over medium heat until tender.
5. It is important not to overcook the pumpkin: it must become quite soft, but at the same time retain its shape, otherwise the taste of the salad will not suffer, but it will look less beautiful.
6. Let the pumpkin cool down.
7. We mix all the chopped ingredients for the salad, add the cooled pumpkin, sesame seeds, salt and black pepper to taste, season with olive oil. Carefully, but carefully, so as not to damage the pumpkin and feta, we alter.
8. Festive salad with pumpkin before serving, you can additionally lightly sprinkle with sesame seeds. Bright, unusual, juicy and tasty salad will be a worthy dinner or dish on the festive table.
9. Bon appetit!