Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients
2 wholemeal Lebanese breads
1 tsp sumac
1 Tblsp olive oil
500gm Lilydale Free Range Chicken tenderloins
1 tsp ground coriander
1 tsp ground cumin
200gm tomato medley, halved
1 Lebanese cucumber, halved, roughly chopped
1 green capsicum, cut into 2cm pieces
1 baby cos lettuce, leaves separated
100 gm cherry bocconcini, torn
¼ cup mint leaves
¼ cup parsley leaves
Juice of 1 lemon
2 Tblsp tahini
1 tsp honey
2 Tblsp Greek yoghurt
Method
Preheat oven to 200°C (180° fan forced). Line 2 baking trays with baking paper. Lightly spray breads with olive oil, and sprinkle with sumac and sea salt. Bake for 6 to 8 minutes, turning halfway, until crisp. Set aside. Break into pieces.
Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil.
In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season.
In a screwtop jar, combine lemon juice and zest, tahini, honey and 1Tblsp water. Season and shake well to combine.
Serve salad topped with warm chicken, and drizzled with dressing.
