Winner winner chicken dinner

A Date With Friends

Believe it or not a month has past, and it’s time for us to inspire you to don that Betty Draper lipstick, apron and oh-so-godly sweet sweet smile with our recipe of the month.

As we are busy little ladies, this month it’s all about easy-peasy cooking. So here is our delicious roast Chicken Roll with pumpkin, feta and walnut salad. Perfect for a hot summer night, which we seem to have a lot of lately.

Serves: 4 fashionistas, 2 blokes or 16 models.

1 Lenard’s Honey & Macadamia Nut Chicken Roll (found in Tanglin Market Place and available at The Butcher online)

¼ jap pumpkin, unpeeled and cut into segments

olive oil spray

80g walnuts, chopped

100g soft fetta, crumbled.

1 bag spinach or mixed salad leaves,

Balsamic vinegar

Freshly ground pepper

1. Preheat the oven to 180C. Pop the Chicken Roll in the oven for 1hr & 25mins.

2. Slice the pumpkin and brush with oil. Bake or barbecue until tender (35 mins or so)

3. Pour a large glass of white wine. Sip frequently.

4. On a serving platter spread the spinach leaves or mixed salad, lay the sliced chicken and pumpkin atop and accessorise with the walnuts and fetta.

5. Finish with a sprinkle of balsamic and a shake of freshly ground pepper.

6. Congratulate yourself on a job-well done.

This recipe was brought to you by The Butcher, 44 Jalan Merah Saga #01-50, Singapore, p.6472 007 . Order online at Free delivery for orders over $100, otherwise $10 delivery fee applies.