Chicken & cucumber green tahini salad

This tahini dressing is amazing and will keep in the fridge for at least a week. It’s good as  its a bit of a different dressing.  I make double and store it in a jar and it’s great over any salad. It’s so easy and quick to make and is great as a midweek lunch or with a piece of grilled salmon for dinner. I leave out the chicken, as you don’t need that extra protein, if I’m having it with fish.

This will serve approximately 4.



2 Lebanese cucumbers sliced into sticks

2 cups carrots, grated

1 cup baby spinach

1 tbsp cranberries

2 tbsp chopped walnuts

1 cup shredded chicken

2 tbsp goats feta or any feta



Green Tahini Dressing

1/3 cup tahini (be careful not to have more than one tablespoon if sensitive to fructose)

½ cup coriander leaves

½ tsp cumin powder

½ tsp cayenne pepper

2 lemons, juiced

1 tsp garlic oil (omit if super sensitive to fructose)

1 tsp sea salt


For the salad, in a bowl, mix all ingredients together. Add the feta last and crumble over the top.

For the tahini, process all ingredients in a thermomix (10 seconds on speed 6) or whisk all the ingredients together in a bowl. Taste and adjust seasoning and/or consistency if needed. Pour over salad. You can serve with Mountain bread/pita or GF corn tortillas toasted in a sandwich press.


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