SERVES: 4
TIME TO PLATE: 45 MINUTES
WHAT YOU NEED:
- 4 x 200g chicken breast fillets, trimmed
- 1 tbsp extra virgin olive oil
- Sea salt and cracked black pepper
- 4 cups watercress sprigs
- 1 avocado, sliced
- 1 bunch watermelon radishes, thinly sliced (these are so pretty but if you can’t find them normal radishes are fine)
- 2 lebanese cucumbers, thinly sliced lengthways
- ¼ cup toasted pistachios, chopped
Tahini and watercress dressing
- ¼ cup natural greek-style yoghurt
- ¼ cup water
- 2 cups watercress sprigs
- ½ cup mint leaves
- 2 tbsp tahini
- 1 tbsp lemon juice
HOW TO MAKE:
- To make the tahini and watercress dressing, place the yoghurt, water, watercress, mint, tahini and lemon juice in a small food processor and process until smooth. Set aside.
- Preheat a char-grill pan over high heat. Brush the chicken with the oil, sprinkle with salt and pepper and cook for 4–5 minutes each side or until cooked through. Remove from the heat and thinly slice.
- Place the watercress, avocado, radish, cucumber and chicken in a large bowl and toss to combine.
- Divide the salad between 4 bowls, top with the pistachio, drizzle with the dressing and sprinkle with pepper to serve.