Tahini chicken, pumpkin, radish and mint salad

Recipes / Salads

Whip up a fresh summer dish with this delicious tahini chicken, pumpkin, radish and mint salad.

Recipe «Tahini chicken, pumpkin, radish and mint salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Coles RSPCA Approved Chicken breast fillets, 1 garlic clove, crushed, 1/3 cup lemon juice, 1 1/2 tbsp tahini, 800g Kent pumpkin, seeded, cut into 1cm-thick slices , Olive oil spray, 1 cup mint leaves, 120g pkt Coles Brand Australian baby rocket , 1 Lebanese cucumber, thinly sliced diagonally, 4 radishes, ends trimmed, thinly sliced, 1/2 tsp honey, 1 tbsp pistachio dukkah, 2 pieces pita or Mountain Bread, chargrilled, coarsely torn.

Ingredients:

  • 2 Coles RSPCA Approved Chicken breast fillets 
  • 1 garlic clove, crushed 
  • 1/3 cup lemon juice 
  • 1 1/2 tbsp tahini 
  • 800g Kent pumpkin, seeded, cut into 1cm-thick slices 
  • Olive oil spray 
  • 1 cup mint leaves 
  • 120g pkt Coles Brand Australian baby rocket 
  • 1 Lebanese cucumber, thinly sliced diagonally 
  • 4 radishes, ends trimmed, thinly sliced 
  • 1/2 tsp honey 
  • 1 tbsp pistachio dukkah 
  • 2 pieces pita or Mountain Bread, chargrilled, coarsely torn 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5.