Spiced chicken tahini Caesar salad
20 minutes, plus resting time
Preparation time
35 minutes
Cooking time


Spiced chicken

2 tbsp extra virgin olive oil

1 lemon, zested

1 small garlic clove, finely grated or crushed

2 tbsp thyme leaves

1 tbsp dried oregano

1 tsp ground cumin

½ tsp salt flakes

Pepper, to taste

6 chicken thigh fillets (skinless and boneless)

Olive oil toasted sourdough pieces

½ loaf crusty sourdough bread, torn into bite sized pieces

60 ml (¼ cup) extra virgin olive oil, or more if needed

Salt flakes and pepper, to taste

Tahini Caesar dressing

3 anchovies, finely chopped

1 small garlic clove, finely grated or crushed

1 tsp Dijon mustard

½ lemon, juiced

3 tbsp hulled tahini

2 tbsp cold water

5 tbsp extra virgin olive oil

20 g (¼ cup) finely grated parmesan

To serve

3 little gem or baby cos lettuces, leaves separated

½ lemon

20 g (¼ cup) shaved parmesan

Pepper, to taste


Spiced chicken

  1. Combine the olive oil, lemon zest, garlic, thyme, oregano, cumin, salt and pepper, to taste, in a bowl. Add the chicken and toss well to coat. Place the chicken pieces on a grilling and roasting insert in a universal tray.
  2. Place the tray on shelf level 2 and bake on Combi mode: Fan Plus at 170°C + 40% moisture and cook for 30 minutes, or until cooked through. Remove from the oven and rest chicken for 10 minutes.

Olive oil toasted sourdough pieces

  1. Place the sourdough pieces on a baking tray and toss together with enough oil to coat the bread. Season to taste.
  2. Place the tray into the oven in the last 10 minutes of the chicken’s cooking time.

Tahini Caesar dressing

  1. In a large serving bowl, mash the chopped anchovies and garlic with a fork to form a paste.
  2. Add the mustard and lemon juice, whisk to combine. Add the tahini and water, whisk to combine. And the whisk in the olive oil and parmesan.

To serve

  1. Place the lettuce leaves over the dressing in the serving bowl and squeeze with the juice of half a lemon.
  2. Gently toss to coat the leaves in the dressing.
  3. Slice the chicken and arrange over the dressed leaves. Scatter the olive oil toasted bread pieces and parmesan over the salad.
  4. Sprinkle with the pepper and serve.

Hints and tips:

  • To conserve energy, it is possible to cook this recipe without preheating the oven thanks to Miele’s quick heat up times.


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