15g crushed garlic
225ml lemon juice
750g 100% NOT Chicken
10g ground cumin
3g chilli flakes
75ml olive oil
750g baby cos lettuce, shredded
400g Lebanese cucumber, halved lengthways, de-seeded and thinly sliced
700g cherry tomatoes, cut in half
200g red onion, soaked in vinegar and sugar, then drained for quick pickle
175g pitted green olives
200g pine nuts, toasted
20g fresh mint, finely chopped
1.Make dressing. Whisk to combine tahini, garlic, water and lemon juice.
2.Coat 100% NOT Chicken in paprika, cumin and chilli.
3.Heat oil in frypan and cook 100% NOT until golden.
4.Assemble 100% NOT, lettuce, cucumber, cherry tomatoes, onion and olives neatly in serving bowls. Scatter with pine nuts and mint.
Drizzle dressing over salad and serve.