Chicken, Black Bean and Charred Poblano Salad with Pumpkin-Red Curry Vinaigrette

INGREDIENTS

2 tsp

whole coriander, toasted

tablespoons, plus 1 teaspoon whole cumin seed, toasted, divided

-inch piece of Ceylon cinnamon stick

1/4 tsp

smoked paprika

1/2

cup, plus 2 tablespoons pumpkin puree

2 cloves

garlic, roughly chopped

1 tbsp

Thai red curry paste

1/4 cup

unseasoned rice vinegar

2 tbsp

mirin, or 2 tablespoons rice vinegar with 1 teaspoon maple syrup added

1 tsp

maple syrup, grade B

1/4

cup, plus 2 tablespoons extra virgin olive oil

2 lb

bone-in, skin-on chicken breasts

1 tbsp

grapeseed oil

large poblano peppers

2 cups

cooked black beans

2 cups

finely shredded purple cabbage (about 1 small head)

2 cups

grated smoked mozzarella cheese (about 8 ounces)

1/4 cup

finely chopped chives

1/4 cup

finely chopped cilantro

1/4 cup

raw hemp seeds (see notes below)

sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing