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Blackened chicken, kale and tahini salad
Fruit and vegetables
2 tsp
garlic
powder
30g/1oz
fresh coriander
, roughly chopped
20g/¾oz fresh
mint
, roughly chopped
1
lemon
, juice only
4
garlic
cloves, roughly chopped
1 fresh
chilli
, roughly chopped
3 tbsp
lemon
juice
1–2 small
garlic
cloves, grated
4 large handfuls
kale
, finely chopped
4 handfuls lettuce, such as Romaine or Little Gem, chopped
2 large
carrots
, peeled and shredded or julienned
1
cucumber
, thinly sliced
20
cherry tomatoes
, halved
8
radishes
, thinly sliced
80g/3oz tinned
sweetcorn
(drained weight)
4 tbsp chopped pickled
red onions
1 small bunch
fresh coriander
, chopped
Tins, packets and jars
6 tbsp
tahini
400g tin
kidney beans
, drained and rinsed
4 tbsp chopped pickled jalapeños
Cooking ingredients
1½ tbsp
olive oil
2 tsp
smoked paprika
2 tsp ground
cumin
1 tsp
chilli powder
1 tsp
salt
freshly ground
black pepper
, to taste
4–5 tbsp extra virgin
olive oil
1 tsp
salt
1 tbsp
maple syrup
pinch of
salt
Dairy, eggs and chilled
100g/3½oz
feta
, crumbled
Meat, fish and poultry
4
chicken breasts
Back to recipe
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