Chicken, Green Leaf and Pomegranate Salad with Tahini Ginger Dressing 

 

For a quick Saturday lunch I made this salad. I had some poached chicken in the fridge (cook once eat 4 times!). To assemble I added leafy greens (watercress and baby leaf from The Fresh Fish Company), some cooked broccoli from last night, chicken and pomegranate seeds. 
Dressing made with 1 teaspoon tahini, 2 teaspoon warm water, 2 tsp sesame oil, half a lemon juiced and crushed garlic and ginger.