INGREDIENTS

  • 4 X 200G CHICKEN BREAST FILLETS, TRIMMED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • 4 CUPS (60G) WATERCRESS SPRIGS 
  • 1 AVOCADO, SLICED 
  • 400G CAN CHICKPEAS (GARBANZOS), DRAINED AND RINSED 
  • 1 BUNCH WATERMELON RADISHES, THINLY SLICED 
  • 2 LEBANESE CUCUMBERS, THINLY SLICED LENGTHWAYS 
  • ¼ CUP (35G) TOASTED PISTACHIOS, CHOPPED 

TAHINI AND WATERCRESS DRESSING

  • ¼ CUP (70G) NATURAL GREEK-STYLE (THICK) YOGHURT 
  • ¼ CUP (60ML) WATER 
  • 2 CUPS (30G) WATERCRESS SPRIGS 
  • ½ CUP MINT LEAVES 
  • 2 TABLESPOONS TAHINI 
  • 1 TABLESPOON LEMON JUICE

METHOD

  1. 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. 
  2. 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. 
  3. Place the watercress, avocado, chickpeas, 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.  Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website