Good Food Friday

Today we have... Roast Chicken Pitta Pockets!
These are tasty, fresh and quick and you get to use tahini! Sorry no pictures.

Ingredients:
1 small cucumber, peeled and diced
3 tomatoes, peeled, seeded, and chopped
2 spring onions (scallions), chopped
2 tbsp olive oil
a small bunch of flat leaf parsley, finely chopped
a small bunch of mint, finely chopped
1/2 preserved lemon, finely chopped
3-4 tbsp tahini
juice of one lemon
6 pitta breads
1/2 small roast chicken or 2 large roast chicken breasts cut into strips
salt and ground black pepper

1. Place the cucumber in a strainer over a bowl, sprinkle with a little salt and leave for 5 minutes to drain. Rinse well and drain again, then place in a bowl with the tomatoes and spring onions. Stir in the olive oil, parsley, mint and preserved lemon. Season well.
2. In a small bowl, mix the tahini with the lemon juice, then thin the mixture down with a little water to the consistency of think double (heavy) cream. Beat in the garlic and season.
3. Preheat the grill (broiler) to hot. Lightly toast the pitta breads well away from the heat source until they puff up. (Alternatively, lightly toast the breads in a toaster.) Open the breads and stuff them liberally with the chicken and salad. Drizzle a generous amount of tahini sauce into each one and serve with an extra salad.
I have no idea with preserved lemon is, thus I've never used it.