- Roasted chicken breast, sliced
- Sliced ripe avocado
- Toasted and spiced chickpeas*
- Chopped spinach
- Blood orange segments
- Pomegranate seeds
- Chopped mixed fresh herbs (mint, parsley etc.)
Combine a tablespoon of tahini with some plain greek yogurt, honey, lemon juice and olive oil. Season with salt and pepper and pour over the salad.
* For the chickpeas: open the can, drain, and if there’s time, peel the chickpeas removing the thin film coating each of them. Dry toast in a small frying pan on medium-high heat, seasoning with salt, pepper, paprika, powdered garlic and onion etc. or come up with your own spice mix. Once slightly golden and fragrant, remove from heat and allow to cool before adding to salad.