Seedy Slaw

If you love Tahini, you will love this salad—I adore it! This salad is also really great when the fridge is bare because if you are like me, you always have a chunk of cabbage and a few carrots lying around, even if nothing else. My store cupboard always has sunflower, pumpkin seeds and Tahini.

INGREDIENTS

INGREDIENTS

1 large chicken breast,

bashed flat

1 cup red cabbage, shredded

1 small carrot, grated

1 tbsp pumpkin seeds, toasted

1 tbsp sunflower seeds, toasted

DRESSING

Juice & zest from half a lemon

Olive oil (optional)

1 tbsp tahini

Salt and pepper to taste

METHOD

Heat a small frying pan to medium heat and dry fry the seeds until golden.

Heat a large frying pan or sandwich press to medium heat.

Place the chicken in the press for 6 minutes or if cooking in a frying pan, use a scant amount of oil, cook the chicken for 3–4 minutes a side, or until the chicken is cooked through. Check by cutting in half, no pink should show.

While the chicken is cooking, place the seeds, cabbage, carrot together in a bowl.

Once the chicken is cooked, cut into strips and add to the salad.

Top with a spoonful of tahini, a squeeze of lemon, a drizzle of olive oil and a sprinkle of salt and toss till coated.

serves 1 | calories 460 | protein 50g | fat 23g | carbs 11g