Diced chicken breasts in pumpkin carrot sauce, with zucchini and rosemary

1. Peel and roughly chop the pumpkin and carrots, then simmer in chicken stock with garlic and onion for 15 minutes until completely tender. Blend until smooth and season with salt, pepper, and smoked paprika.
2. Slice the zucchini into rounds about 5mm thick, toss with olive oil, salt, and pepper, then pan-fry in a hot skillet over medium-high heat for 2–3 minutes per side until golden and caramelised. Set aside.
3. Cut the chicken breast into even 2cm dice, season well with salt and pepper, then sear in butter over high heat for 4–5 minutes until golden on the outside and just cooked through.
4. Pour the blended pumpkin-carrot sauce over the chicken in the pan and stir to combine. Add a splash of cream or coconut cream to enrich the sauce and simmer gently for 3–4 minutes.
5. Rinse the konjac noodles thoroughly under hot water, then dry-toast briefly in a hot non-stick pan for 1–2 minutes to remove excess moisture and improve texture.
6. Slice the red bell pepper into thin strips and set aside as a fresh garnish.
7. Arrange the konjac noodles on one side of the plate, spoon the chicken and pumpkin sauce over the top, then fan the zucchini slices along the bottom. Garnish generously with fresh rosemary sprigs and raw red pepper strips. Serve immediately.

Tip: Roasting the pumpkin and carrots in the oven at 200°C for 20 minutes before blending will deepen the sweetness and add a subtle caramelised complexity to the sauce compared to simmering alone.