Chicken shawarma salad
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
Ingreadient :
- 4 garlic cloves, crushed
- 3 tbsp olive oil
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- 1 tsp dried oregano
- 1 tbsp natural yogurt
- 4 chicken breasts, bashed with a rolling pin until slightly flattened
- pittas or flatbreads and pickled chillies (optional), to serve
- 2 tbsp tahini
- 1 lemon, juiced
- 200g natural yogurt
- 1 tsp whole cumin seeds
- ½ red cabbage (about 500g), finely shredded
- 2 red onions, finely sliced
- 1 small cucumber, peeled, halved, deseeded and sliced
- 200g cherry tomatoes, halved
- 1 Little Gem lettuce, chopped
- 1 lemon, juiced
- 2 tbsp olive oil
Direction :
- 4 garlic cloves, crushed
- 3 tbsp olive oil
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- 1 tsp dried oregano
- 1 tbsp natural yogurt
- 4 chicken breasts, bashed with a rolling pin until slightly flattened
- pittas or flatbreads and pickled chillies (optional), to serve
- 2 tbsp tahini
- 1 lemon, juiced
- 200g natural yogurt
- 1 tsp whole cumin seeds
- ½ red cabbage (about 500g), finely shredded
- 2 red onions, finely sliced
- 1 small cucumber, peeled, halved, deseeded and sliced
- 200g cherry tomatoes, halved
- 1 Little Gem lettuce, chopped
- 1 lemon, juiced
- 2 tbsp olive oil
