Method

Step 1

Prepare the dressing: In a small bowl, combine the finely chopped shallot, lemon juice, and a pinch of salt and black pepper. Let sit for 2–3 minutes to slightly soften the shallot. Add the olive oil, tahini, Dijon mustard, red wine vinegar, oregano, and garlic powder. Whisk until smooth and creamy. If too thick, loosen with a teaspoon of water. Set aside.

Step 2

Prepare the salad ingredients: Dice the romaine lettuce, cherry tomatoes, cucumber, orange bell pepper, red onion, turkey ham, and spring onions. Dice the avocado just before assembling to prevent browning. Crumble the feta cheese and set aside with the baked chickpeas and fresh dill.

Step 3

Assemble the salad: In a large mixing bowl, add the lettuce, tomatoes, cucumber, bell pepper, red onion, turkey ham, spring onions, avocado, chickpeas, feta, and dill. Pour over the lemon tahini dressing (about 80 ml / ⅓ cup). Gently toss until all ingredients are evenly coated.

Step 4

Serve: Transfer to a large serving platter or individual bowls. Enjoy!