This is a very colourful and scrumptious salad that can be served on its own, or as a side dish to quesadillas or tacos. Poached chicken is optional.

For the Salad:

¼ small red cabbage

¼ small green cabbage

1 large carrot

3 or 4 pink table radishes

2 sticks celery, peeled and sliced

3 or 4 spring onions sliced

Handful of parsley roughly chopped

Handful of mint leaves sliced

½ cup sunflower seeds toasted (optional)

For the dressing:

4 tablespoons tahini

4 tablespoons apple cider vinegar

2 tablespoons lemon juice

2 tablespoons liquid honey

2 teaspoons salt

Freshly ground pepper

For poached chicken (you will need an instant read thermometer)

400 grams chicken breasts

2 -3 pods of garlic

1 teaspoon pepper corns

1 teaspoon Worcestershire sauce

1 sprig of coriander or parsley stalk

If using poached chicken, prepare this first so chicken has time to cool. Place chicken in a deep sauce pan. Add enough cold water so the chicken is at least submerged 5 centimetres deep. Add the remaining ingredients. Put the sauce pan on gentle heat and check temperature has reached to 65 degrees Celsius at the thickest part of the breast. This normally should take about 10 -12 minutes depending on the size of pan and amount of water. Once the desired temperature has reached, remove chicken breasts and let cool completely on a plate before slicing on a diagonal.

Prepare the salad by finely slicing the cabbages and julienning the carrot and radish. I normally use a mandolin for this. Mix all the prepared salad vegetables and set aside in a large bowl as it yields about 12 cups or so. You can add the parsley and mint after dressing the salad.

For the dressing, mix all the dressing ingredients until well combined. Taste and adjust seasoning to your preference. Set aside.

Mix the dressing a little at a time with the salad vegetables and chicken if using (I normally take out enough for one time use and store the remaining vegetables in the refrigerator). Once the dressing is mixed in, I stir in the herbs and garnish with the toasted sunflower seeds on top.

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