Chicken kumara and pine nut salad

Ingredients

• 500 gram kumara, peeled, cut into 2cm cubes
• 1 tablespoon olive oil
• 2 thick slices crusty white bread, crusts removed
• 80 gram baby spinach leaves
• 80 gram baby rocket leaves
• 1 small red capsicum, thinly sliced
• 1 cup (160g) shredded skinless cooked chicken
• 1 small avocado, thinly sliced
• 2 tablespoon pine nuts, toasted
• 2 green onions (shallots), thinly sliced
• 2 tablespoon mayonnaise
• 2 tablespoon mango chutney
• 2 tablespoon orange juice
• 1 teaspoon dijon mustard