3 spring onions, thinly sliced diagonally from root to tip.2 cooked chicken breasts, shredded (or use chicken thigh or leg meat).1 large cucumber, peeled and cut into thin batons or strips using a vegetable peeler.This is a nod to chicken satay salads but using the Middle Eastern staples of tahini and cucumber. Salads, for me, need to have bags of flavour. This needs no accompaniment.Ĭhicken & cucumber salad with pul biber & tahini lime dressing
Fluff up with a fork and serve with natural yogurt. Pour in the cold water, cover the pan with a lid and cook on a gentle heat for 30 minutes, or until the rice on top is tender. Stir all the ingredients together until the butter has melted and blended in. Add the garlic, peas and a very generous amount of salt and pepper (as you are seasoning a whole pan of rice), then add the rice and butter. While still uncooked, add the tomato purée, all the spices and bay leaves and stir to coat the meat well. Add the onion and cook until soft and translucent.Īdd the minced beef and immediately break it up as finely as you can to prevent it cooking in clumps. Place over a medium-high heat and drizzle in a little oil. Select a large frying pan with deep sides or use a large saucepan.
Maldon sea salt flakes and freshly ground black pepper.I love this served with some natural yogurt on the side. While I’ve used beef, minced lamb, pork, turkey or chicken also work well. One-pot cooking is the saviour of so many occasions and is just the ticket when you want to feed a hungry mob quickly and economically.
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