Green Tahini Chicken and Potato Salad

Serves 4
Time 25 minutes


2 chicken breasts, skin on
½ cup olive oil
Pinch sea salt and cracked pepper
Zest and juice of ½ lemon


500g new potatoes, skin on, washed and cut in half
3 spring onions, (tops only for FODMAP), chopped
1 cup watercress sprigs, torn


Green tahini
1 bunch coriander, leaves and stems, roughly chopped
½ bunch parsley, leaves and stems, roughly chopped
4 tbsp tahini paste (1 tbsp max serve FODMAP)
¼ – ½ cup extra virgin olive oil
Juice of ½ lemon
Salt and pepper to taste


Place the chicken in a bowl with the olive oil, lemon zest and juice and a good pinch of salt and pepper. Stir to coat.

Heat a large pan to medium-high heat and cook the chicken, skin-side down first, until the skin is golden and crispy and the middle is tender. Remove from heat and leave to rest for a minute or two before slicing thickly.

In a large saucepan/steamer, add the potato and boil/steam for 10 minutes or until tender. Drain and leave to cool.

To make the green tahini, blend all ingredients in a food processor adding extra olive oil (if needed) until desired consistency is reached.

In a large bowl combine the potatoes, watercress, spring onion tops, chicken and green tahini dressing, mix well.