Creamy Mushroom Chicken

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice pumpkin 2-3cm until you have 2 cups worth; scrub beetroot and dice 1-2cm; quarter carrot lengthways and roughly chop. Toss with oil on prepared tray, season and roast for 22-25 minutes, until lightly golden and tender.
2. Slice mushrooms; finely chop garlic; thinly slice onion; finely chop rosemary leaves; pat chicken dry and slice into 2cm strips.
3. Heat 1 teaspoon of the oil in a medium fry-pan on high heat until very hot. Season chicken then cook for 3-4 minutes, stirring often, until almost cooked through. Set aside on a plate. Wipe pan clean, return to heat and add remaining oil.
4. Cook mushrooms and onion with a pinch of salt for about 3 minutes, stirring often, until lightly caramelised and starting to soften. Add garlic and cook a further 1 minute, stirring frequently.
5. Add stock, mustard (if using), rosemary, chicken and any resting juices. Reduce heat to a gentle simmer and cook for 3-4 minutes, until chicken is fully cooked through. Add a little more stock if there is not much liquid left.
6. Remove pan from heat, stir though sour cream and season to taste. Set aside, covered.
7. In a medium bowl, whisk together vinegar, mustard and honey. Add roasted vegetables to bowl, toss with dressing and leave to cool for 2-3 minutes before tossing through spinach.
8. TO SERVE divide autumn vegetable salad between plates. Top with creamy mushroom chicken and some sauce. Sprinkle over rosemary leaves.