Whip up a fresh summer dish with this delicious tahini chicken, pumpkin, radish and mint salad.
- Use a large sharp knife to halve the chicken horizontally to make 4 thin pieces. Combine the garlic, 2 tablespoons of the lemon juice and 1 tablespoon of the tahini in a shallow bowl until smooth. Add chicken and turn to coat. Cover and place in the fridge for 20 mins to marinate.
- Heat a barbecue grill or chargrill on medium-high. Drain chicken from marinade. Spray chicken and pumpkin slices with oil. Cook pumpkin on grill for 3-4 mins each side or until lightly charred and tender. Transfer to a plate. Cook the chicken on grill for 3 mins each side or until cooked through.
- Meanwhile, combine the mint, rocket, cucumber and radish in a large bowl. Whisk the honey, 1 tbs hot water and the remaining tahini and lemon juice in a small bowl.
- Cut the chicken into 1cm-thick slices. Add the chicken, pumpkin and dressing to the salad and gently toss to combine. Divide among serving plates. Sprinkle with dukkah. Serve with flatbread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set