Pomegranate, chicken & tahini salad

Serves 2

Prep 20 minutes A bright, crunchy no-cook salad with shredded roast chicken, cabbage, pomegranate and mint, finished with a creamy citrus tahini dressing. Easy to prep ahead and toss together just before serving.

Citrus Tahini Dressing

Ingredients

• 6 tbsp tahini
• Juice of 1 orange
• 1 tbsp lemon juice
• 1 clove garlic, finely grated

Steps

1. Mix the tahini in a bowl with the citrus juices and garlic.
2. Add water, 1 tbsp at a time, to make a dressing the consistency of double cream, then season.

Salad

Ingredients

• ½ small red onion, finely sliced
• 1 small white or red cabbage, shreded
• 1 cooked whole roast chicken, shredded, or about 400g cooked shredded chicken
• 210g pack pomegranate seeds
• 25g pack mint, leaves shredded

Steps

1. Rinse the sliced onion in cold water to reduce its pungency.
2. Shake dry, then put in a large bowl with the cabbage and chicken.
3. Toss with about two-thirds of the dressing until everything is nicely coated, adding more dressing if liked.
4. Toss the pomegranate seeds and shredded mint through the salad.
5. Divide between plates and serve with flatbreads, if liked.

Notes

• Here’s a Note