You’ll love this interesting and flavour-filled recipe for Za’atar Chicken Salad with a tahini and lemon dressing

1 tbsp olive oil
200g chicken breast, thinly sliced
1/4 cup za’atar spice blend
150g pumpkin, chopped
1 tsp chilli flakes
3 big handfuls of mixed salad greens (I love rocket and spinach)
1/4 cup hazelnuts, chopped
50g goats cheese, crumbled
Handful of mint leaves, torn

Tahini-Lemon Dressing:
1/4 cup tahini
Juice of half a small lemon
2-4 tbsp warm water, depending on preferred consistency
Salt and pepper, to taste

How to
Preheat oven to 180°

Chop pumpkin into medium-sized wedges and place on a large lined baking tray. Drizzle with olive oil, sprinkle with salt, pepper and chilli flakes and place in oven for 35-40 minutes, until cooked and golden.

Meanwhile, heat olive oil in a large non-stick frying pan.

On a separate place, spread out the za’atar spice blend and then add chicken to plate, tossing until completely covered in spices.

Add za’atar chicken to the pan and cook through (8-10 minutes). Set aside.

To make the dressing, combine all ingredients into a bowl and whisk until combined.

On a large board, assemble mixed greens and add roasted pumpkin and cooked chicken.

Scatter with chopped hazelnuts, crumbled goats cheese and mint leaves. Drizzle over dressing to finish.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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