Tahini Chicken Salad.
Serves 4. Allergens: Sesame seeds, nuts, dairy.
350g Cooked Chicken or pork or Halloumi – cut into chunks
1 Large red pepper – de-seeded and finely sliced
250g Mangetout – Topped, tailed & halved and blanched for 2 mins in boiling water. OR Strips of Cucumber, cut lengthwise
225g Carrots, cut into matchsticks
225g Can Water Chestnuts – drained
Large handful of spinach leaves
250g Bag of Beansprouts
25g Flaked almonds, browned. or 3 tbspns, toasted sesame seeds
Sesame dressing – See recipe below
Place the chicken, cut into pieces on a serving dish, together with the water chestnuts, carrots, mangetout and red pepper, pour over the dressing and carefully combine. Leave in the fridge for an hour – or more – to absorb the flavours. When ready to serve, fold in the spinach leaves and beansprouts. Sprinkle with almonds or sesame seeds. Serve with rice or a grain based salad. Recipes to follow on Friday.