These sandwiches are also great with leftover roasted lamb or beef, or with roasted vegetables like carrots, peppers (bell peppers/capsicums), parsnips, red onion and the like.
1-2 cups thickly sliced leftover roast chicken, (remove skin unless nicely coloured)
Ice berg lettuce leaves, torn into bite-sized pieces
A handful of cherry tomatoes, halved
2-3 radish, thinly sliced
Cooked beetroot, thinly sliced (see Recipe Notes below), optional
1 gherkin, patted dry with paper towels and sliced
1 carrot, peeled and grated
Spicy tomato sauce or chutney, optional
Sourdough bread, sliced
¼ cup tahini
1 cup unsweetened plain yoghurt
1 clove garlic, peeled and crushed
Flaky sea salt to taste
Freshly ground black pepper to taste
6 mint leaves, shredded
2 To make dressing, put tahini in a bowl and beat with a fork to loosen. Add yoghurt, garlic, salt and pepper to taste and whip. Add mint.
This makes a lot of dressing, but it will keep for days. Serve with a traybake of roasted vegetables or other salads.
Use red, yellow or Chioggia beetroot (beets). Read about beetroot here Beetroot
Drain, peel, cool then slice thinly. You need one medium beetroot for these sandwiches. Mix a few pinches each of caster sugar and flaky sea salt with 1 tablespoon of white wine vinegar, then add beetroot and toss gently until coated with dressing.