Recipe: Spiced Shawarma chicken breast w/ baby leaf salad, red cabbage, cherry tomatoes & a shawarma yoghurt dressing

4 handfuls of mixed baby leaf salad

(Spinach, lambs lettuce, lollo rosso, rocket leaves)

1/4 of a red cabbage (finely shredded)

8 cherry tomatoes (halved)

4 tablespoons of Shawarma spice

2 teaspoons of tumeric

2 teaspoon of curry powder

4 tablespoons of rapeseed/vegetable oil

4 tablespoons of natural yoghurt

4 tablespoons of sesame seeds

1 tablespoon of warm water

Salt and pepper

Picked Corriander (for garnish)

First off prepare the chicken marinade and refrigerate for a couple of hours before cooking.

Reduce the spice mix by half and place the chicken in a large bowl. Sprinkle in the spices along with the salt, pepper and oil and mix well.

Cover and refrigerate two hours before cooking.

Add the remaining of the spices and 2 tablespoons of the sesame seeds to another bowl. Add the yoghurt mix well (my tip – add the warm water for a better consistency) and refrigerate to keep cool.

Mix together the leaves in a bowl and season with salt and pepper. Dress the Salad with a little olive oil (personal preference).

Pre heat the oven to 180 degrees 350f. Bring a medium sized frying pan to a medium to high heat, remove the chicken from the refrigerator.

Carefully place the chicken in the frying pan cooking for four minutes on one side, flip over and cook for a further four.

Place the pan in the oven and cook for a further ten minutes.

Once the chicken has cooked carefully remove the pan from the oven and  allow to rest on a chopping board for a few minutes.

Gather 2 large plates and place the salad in the centre of the plate. Place the tomato clockwise around the plate. Slice the chicken finely and place on the salad, remove the dressing from the refrigerator and spoon over the top of the chicken. Sprinkle some of the sesame seeds over the dressing and sprinkle a little shawarma spice around the plate. Garnish with the coriander. Enjoy!

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