Salads, for me, need to have bags of flavour. This is a nod to chicken satay salads but using the Middle Eastern staples of tahini and cucumber.
1 large cucumber, peeled and cut into thin batons or strips using a vegetable peeler
2 cooked chicken breasts, shredded (or use chicken thigh or leg meat)
3 spring onions, thinly sliced diagonally from root to tip
1 tsp pul biber chilli flakes (see tip)
Handful of salted peanuts or cashew nuts
Handful of fresh coriander leaves
Maldon sea salt flakes and freshly ground black pepper
FOR THE DRESSING
1 heaped tbsp tahini
Juice of 1 lime
1 tbsp light soy sauce
1 heaped tsp clear honey
- Arrange the cucumber, chicken and spring onions on a large platter and season with a little salt and pepper.
- Mix all the dressing ingredients together in a small bowl and drizzle over the salad.
- Sprinkle with the pul biber, scatter over the nuts and coriander leaves and serve. This needs no accompaniment.