Chicken Shawarma Salad

Ingredients

• 350 gboneless skinless chicken thighs
• 1 tspground cumin
• ¾ tspsmoked paprika
• ¼ tspground turmeric
• 1¾ tbsplemon juice
• 2 tspextra-virgin olive oil
• ¼ tspsalt
• 150 gromaine lettuce, chopped
• 1medium tomato
• 120 gEnglish cucumber
• ¼medium red onion
• 1whole wheat pita, toasted
• 1¾ tbsptahini

Method

1. Rub the chicken thighs with the cumin, smoked paprika, turmeric, half the lemon juice, the oil and the salt. Leave 10 minutes.

2. Heat a cast-iron or heavy skillet over medium-high heat.

3. Sear the chicken for 5 to 6 minutes per side, until charred in spots and 74°C (165°F) inside. Rest 5 minutes and slice.

   12 min timer

4. Toast the pita until crisp and break it into pieces.

5. Whisk the tahini with the rest of the lemon juice and 2 to 3 tbsp of water until drizzly.

6. Toss the romaine, tomatoes, cucumber and red onion, top with the chicken and pita and drizzle with the tahini.

Storing and reheating

Best fresh.