Poached chicken salad with green tahini dressing

SERVES 8 (OR 12 AS PART OF A BUFFET) PREP AND COOK TIME 35 MINUTES

1 litre (4 cups) chicken stock

2 cups (500ml) water

4 skinless chicken breast fillets (1kg)

cup (50g) sesame seeds, toasted 1 medium pomegranate (340g)

1 cup each firmly packed coriander, mint and flat-leaf parsley leaves

½ cup (70g) pistachios, roughly chopped 1 baby cos lettuce, leaves separated 1 treviso lettuce, leaves separated

GREEN TAHINI DRESSING

1 cup each firmly packed coriander, mint and flat-leaf parsley leaves ¼ cup (70g) tahini cup (90g) yoghurt

2 tablespoons lemon juice

4 cloves garlic, chopped

¼ cup (125ml) water

Bring stock and the water to the boil in a large saucepan; reduce to a simmer. Add chicken; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 5 minutes. Remove chicken from poaching liquid; shred with two forks. Reserve 1 tablespoon of the poaching liquid; discard remaining.

2 Place shredded chicken in a large bowl with reserved poaching liquid and sesame seeds; toss gently to combine. Season.

3 Cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon.

The seeds should fall out easily; discard any white pith that falls out with them. Pat seeds dry with paper towel.

4 GREEN TAHINI DRESSING Place herbs in a food processor, pulse until chopped. Add remaining ingredients; process until smooth. Season to taste

5 Spoon chicken mixture into lettuce cups; top with mixed herbs, pistachios and pomegranate seeds. Serve with dressing. Not suitable to freeze or microwave.

To make entertaining easy, platter food is the way to go. Fresh ingredients and a avoursome dressing are all you need for your food to shine.