PREPARATION

1. Take a pan, add 65 grams sesame seeds and dry roast until it turns golden brown in color.

2. Remove it from heat and transfer it to a blender, add 40 milliliters olive oil and blend it into a smooth paste.

3. In a mixing bowl, add 400 grams chicken breast, 1 teaspoon cumin powder, 1/2 teaspoon red chili, 1/2 teaspoon salt, 15 milliliters oil and mix it well.

4. Marinate the chicken for 10 - 15 minutes.

5. Heat 15 milliliters oil in a grill pan, add the marinated chicken on it.

6. Cook until it turns golden brown in color from both sides or until the chicken is cooked through.

7. In a mixing bowl, add 100 grams hung curd, 2 tablespoons prepared tahini sauce, 2 tablespoons lemon juice, 2 teaspoons honey, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 20 milliliters water and mix it well. Keep aside.

8. Heat 20 milliliters oil in a pan, add 100 grams onions and fry till translucent.

9. Then, add 400 grams bell pepper and saute the veggies for 5 - 7 minutes one medium heat.

10. Transfer this into a bowl, add 100 grams cucumber, 100 grams tomato, cooked chicken, prepared dressing, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and mix all the ingredients well.

11. Serve.