tahini chicken salad

Tahini Chicken Salad with Beans and Peas

ingredients

• For 6 tortillas
• 350 g chicken fillets, sliced + butter oil to fry
• 3 tbsp tahini
• 3 tbsp olive oil
• Juice from 1/2 lemon
• Salt and fresh pepper
• 1 tsp ground cumin
• 2 sweet red apples, grated
• 150 g beans and peas mix, steamed
• 2 handfuls of fresh spinach

instructions

1. Place the chicken slices in a frying pan over a high heat with a little olive oil, season with salt and pepper, roast them until cooked through. set aside.
2. Toast the cumin seeds in a dry frying pan, until fragrant, use a pestle and mortar and grind the seeds.
3. Steam the beans and peas. (Cover with ice cold water to stop cooking - in this way you can preserve the colours of the beans.) Set aside.
4. In a mixing bowl combine the tahini, olive oil, cumin, lemon juice and a bit of salt and pepper - mix well together. (It'll be thick.)
5. Add the steamed beans and peas and the grated apples to the tahini sauce.
6. Stir the  roasted chicken pieces into the tahini salad - Season to taste.
7. Serve on lightly roast tortilla and with fresh spinach.

It's a 15-minute food, light, nutritious and extremely delicious - perfect for busy days. It keeps well in an airtight container in the fridge for a few days - so you can make it ahead.