Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting – perfect for picnics
Prep:30 mins
Serves 6
4 garlic cloves, crushed3 tbsp olive oil1 lemon, juiced2 tsp ground cumin2 tsp ground coriander2 tsp smoked paprika½ tsp ground cinnamon½ tsp chilli powder1 tsp dried oregano1 tbsp natural yogurt4 chicken breasts, bashed with a rolling pin until slightly flattenedpittas or flatbreads and pickled chillies (optional), to serve
STEP 1Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.STEP 2To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.STEP 3Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.STEP 4Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.
