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Salad
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2 baby cabbages, thinly sliced
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6 radishes, thinly sliced
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200 g baby beans, blanched
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2 corn on the cob – slightly charred and sliced off the cob
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50 g toasted flaked almonds
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30 ml chopped chives
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30 ml lemon juice
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45 ml extra virgin olive oil
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Chicken
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4 chicken fillets, marinated in 30 ml olive oil, barbeque spice and 30 ml lemon juice
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Dressing
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45 ml tahini mixed with 60 ml water to thin out the tahini
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150 ml Greek Style Yoghurt
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60 ml olive oil
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45 ml lemon juice
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Zest of 1 lemon
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5 ml honey
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1 Garlic clove
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Salt and black pepper for seasoning
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Chopped parsley
Serves 4 – 6
- Toss together the salad ingredients and dress with the olive oil and fresh lemon juice.
- Combine all the dressing ingredients and mix well to combine. Season with salt and black pepper to taste.
- Chargrill the chicken fillets on both sides for ±3 minutes on each side or until cooked. Season with salt and pepper and slice the chicken into strips.
- Spoon the dressing onto a large serving plate – then top with the salad and lastly top with the chicken strips. Serve with lemon wedges on the side and some more toasted almonds.
- Alternatively serve the dressing on the side.
