Sesame chicken lickin’

Succulent sesame chicken with a creamy houmous sauce. This fast marinade is also great with turkey and pork.

Serves 4

3 large boneless, skinless chicken breasts, about 175g each, cut into finger strips Juice of 1 lemon 2tbsp olive oil 2tbsp wholegrain mustard 1 garlic clove, crushed 2tbsp clear honey 3tbsp sesame seeds ½ cucumber, peeled, deseeded and cut into small chunks 1 cos lettuce, torn into bite-sized pieces 2 large carrots, peeled and then peeled into ribbons with a vegetable peeler Salt and pepper 4 pitta breads, to serve

For the sauce

200g houmous 3tbsp dairy-free natural yoghurt Squeeze of lemon juice, to taste Freshly ground pepper

1Toss

the chicken with the lemon juice, one tablespoon of the oil, the mustard, garlic and honey in a bowl. Season well with salt and pepper. Cover the bowl with clingfilm and set to one side for 10 minutes. 2Heat

the remaining oil in a large, non-stick wok or frying pan until hot. Add the chicken, reserving the marinade, and stir-fry for four minutes. Sprinkle over the sesame seeds and cook for a further three to four minutes until the seeds are golden and the chicken is just cooked through. 3Pour

in the marinade, bring to the boil and swirl the pan well until the chicken is sticky. 4Meanwhile,

mix the houmous and yoghurt in a bowl. Season to taste with lemon juice and pepper. 5To

serve, toast the pitta breads. Meanwhile, toss the salad ingredients in a bowl. Divide among four serving bowls and top each with the chicken. Top with a dollop of the houmous sauce. Serve with toasted pittas.