recipes
Roasted pumpkin and tahini crostini with harissa chicken salad
Serves: 12
2017-09-28
Ingredients
For the chicken
- 2 pieces roasted chicken breast
- 1 tsp harissa
- 1 tsp toasted sesame seeds
- Juice of 1 lemon
- Fresh coriander
- 2-3 tbsp light yogurt (Benna)
You will also need
- 6 slices pumpernickel bread or any other multi seed bread
- 1 tbsp butter substitute (Flora pro active buttery)
- 400g pumpkin
- ½ tsp ground cumin
- 1 garlic clove
- 2 tsp tahini paste
- 2 tsp olive oil (Borges)
Method
Place the pumpkin on a baking sheet, drizzle with the cumin, salt and pepper and olive oil. Roast until pumpkin is soft. Scoop out the pumpkin flesh out of the skin and whizz with the tahini, garlic and olive oil until smooth. Pull the chicken meat and place in a mixing bowl, blend with the remaining salad ingredients. Spread the bread with the butter spread a d toast slightly under a grill. Serve the toasts heaped with the pumpkin puree and chicken salad. Garnish with fresh coriander springs.
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