Spicy chicken salad with tahini dressing

Instructions

1 Preheat the oven to 220°C. Line an oven tray with baking paper. Sprinkle cumin all over chicken. Spray chicken with oil. Heat a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side, or until browned.

2 Transfer chicken to prepared tray. Bake for 10 minutes, or until cooked. Remove from oven. Rest for 5 minutes. Season. Slice.

3 Meanwhile, arrange the fennel, onion and grapefruit on a large serving platter. Whisk the plain yoghurt, juice, 1 tablespoon of warm water and tahini in a small bowl until combined. Season.

4 Arrange chicken over the salad on the platter. Dollop the tahini yoghurt over the top. Season salad with freshly ground black pepper. Sprinkle with dill and pomegranate seeds to serve.