2 tbsps coconut oil
350g chicken, cut into strips
Salt and pepper
1 tbsp olive oil or grape seed oil
1 tbsp tahini
1 tbsp sherry vinegar
1-2 carrots, grated
12 radishes, sliced
Handful parsley, roughly chopped
1 tsp sesame seeds to garnish
Melt half of the coconut oil gently in a pan.
Season the chicken with salt and pepper and mix with the melted oil. In a skillet, melt the remaining oil over a medium / high heat. Cook the chicken for 10 minutes. Set aside to cool slightly.
In a jug, combine the tahini, oil and sherry vinegar.
In a bowl, mix the chicken with carrots, radish and parsley. Drizzle the tahini dressing on top and mix well. Garnish with sesame seeds.