Spiced polenta chicken tenders with roasted pumpkin and chickpea salad

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Spread pumpkin over 1 prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and tender.
2. Meanwhile, spread chickpeas and tomatoes over remaining tray and lightly spray with oil. Bake with pumpkin for the last 10 minutes of cooking.
3. Whisk egg white and 1 tablespoon water in a bowl. Combine polenta, paprika and oregano on a plate. Working with 1 piece at a time, dip chicken in egg-white mixture. Coat in polenta mixture and place on a plate. Cover and place in fridge for 10 minutes.
4. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until golden and cooked through.
5. Meanwhile, combine buttermilk, juice and chives in a large bowl. Add salad leaves, pumpkin, chickpeas and tomatoes and toss to coat. Serve chicken with salad.