POACHED CHICKEN SALAD WITH GREEN TAHINI DRESSING

1 litre chicken stock 2 cups water 4 skinless chicken breast fillets

cup sesame seeds, toasted 1 pomegranate, seeds removed 1 ½ cups each coriander, mint, parsley leaves ½ cup lightly roasted pistachios 2 gem lettuce, leaves separated extra-virgin olive oil, to serve GREEN TAHINI DRESSING 1 cup each coriander, mint, parsley leaves ½ cup water

1/ cup yoghurt 3 ¼ cup tahini 2 tbsp lemon juice 4 garlic cloves, chopped

1 In a large saucepan, bring stock and water to boil on high. Reduce heat to low. Add chicken. Simmer, covered, 10 mins. Remove from heat. Set aside, covered, 5 mins. Remove chicken from poaching liquid and shred with two forks. Reserve 1/ cup 3 of poaching liquid.

2 Place shredded chicken in a large bowl with reserved poaching liquid and sesame seeds, tossing gently. Season. 3 GREEN TAHINI DRESSING In a food processor, pulse herbs until chopped. Add remaining ingredients and process until smooth. Season to taste.

4 Spoon chicken mixture into lettuce cups. Scatter with mixed herbs, pistachios and pomegranate seeds. Drizzle with oil and accompany with dressing.