Roast Potato, Avarakkai and Chicken Salad
This roast potato, Avarakai and chicken salad is the favorite at home. The coriander tahini keeps the flavours close to home and provides the deliciously creaminess to the dressing
For Coriander Tahini
For the salad
For Roast Potatoes
For Grilled Chicken
  1. Blend all the ingredients of the tahini in a blender till smooth
  2. Pre heat the oven at 180C and mix all the ingredients of roasted potatoes together and bake for about 20 minutes or till the potatoes are just done.
  3. Mix all the ingredients of grilled chicken and either grill in it in the oven for 5 minutes each side or cook it directly on the pan till it is cooked.
  4. Blanch the shelled Avarakkai seeds for 2-3 minutes in hot water. I like to have a little bite in them but if you want, you can cook them further till they are soft.
  5. Wash and dry the salad leaves well. Then tear them apart roughly. I don’t like using scissors/knife on my salad leaves.
  6. Mix lettuce, Avarakkai seeds, roasted potatoes and chicken with 2 tbsp of coriander tahini and serve warm or cold. I like it both ways.
Recipe Notes

PS: You can use left over grilled chicken or use your favourite spices on the chicken while grilling/pan roasting it. I like to keep it simple so the flavours of the coriander tahini shine