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Tahini chicken, pumpkin, radish and mint salad
Tahini chicken, pumpkin, radish and mint salad
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Make a refreshing summer salad with tahini chicken, pumpkin, radish, and mint.
Ingredients:
  • 2 (250g each) RSPCA Approved Chicken breast fillets
  • 80ml lemon juice
  • 36.00 gm tahini
  • 800g Kent pumpkin, seeded, cut into 1cm-thick slices
  • Olive oil spray
  • 250.00 ml mint leaves
  • 120g pkt baby rocket
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 4 radishes, ends trimmed, thinly sliced
  • 3.60 gm honey
  • 20.00 ml pistachio dukkah
  • 2 pieces pita or Mountain Bread, chargrilled, coarsely torn
Instructions:
  • 1. Halve the chicken horizontally with a large sharp knife to create 4 thin pieces. 2. Mix garlic, 2 tablespoons of lemon juice, and 1 tablespoon of tahini in a shallow bowl until smooth. 3. Coat the chicken with the mixture, cover, and refrigerate for 20 minutes to marinate.
  • Preheat a barbecue grill or chargrill to medium-high. Remove the chicken from the marinade and spray both the chicken and pumpkin slices with oil. Grill the pumpkin for 3-4 minutes on each side until lightly charred and tender. Transfer to a plate. Grill the chicken for 3 minutes on each side until cooked through.
  • In a large bowl, mix together the mint, rocket, cucumber, and radish. In a separate small bowl, whisk together the honey, 1 tablespoon of hot water, and the remaining tahini and lemon juice.
  • Slice the chicken into 1cm-thick pieces. Combine the sliced chicken, pumpkin, and dressing with the salad, gently mix to combine. Plate the salad mixture onto serving plates, sprinkle with dukkah, and serve with flatbread.

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