Recipe

Roast Chicken Pitta Pockets

• 1 Cucumbers
• 3 Red Tomatoes, peeled, seeded and chopped
• 2 Green Onions (Scallions), chopped
• 2 tbsp. Olive Oil
• 1 tsp. Fresh Parsley, finely chopped
• 1 tsp. Mint Leaves, finely chopped
• 1/2 Lemons (PRESERVED LEMON?), finely chopped
• 3 tbsp. Tahini (Sesame Seed Paste)
• 1 Lemons, juiced
• 2 Garlic Cloves, crushed
• 6 Pita
• 2 Boneless Skinless Chicken Breasts, cut into strips
• 1/4 tsp. Salt & Black Pepper

• Place the cucumber in a strainer over a bowl, sprinkle a little salt and leave for 5 minutes to drain. Rinse well and drain again, then place in a bowl with the tomatoes and spring onions. Stir in the olive oil, parsley, mint and preserved lemon. Season well.
• In a small bowl, mix the tahini with the lemon juice, then thin the mint mixture down with a little water to the consistency of a thick double (heavy) cream. Beat in the garlic and season.
• Preheat the grill (broiler) to hot. Lightly toast the pitta breads well until they puff up. (Alternatively, lightly toast the breads in a toaster.) Open the breads and stuff them liberally with the chicken and salad. Drizzle a generous amount of tahini sauce into each one and serve with any extra salad.)