Start by toasting your pine nuts. Place a small, dry frying pan over medium heat and add the pine nuts. Shake the pan regularly until they are golden brown and smelling nutty. Watch them closely, as they burn fast! Remove from the heat and set aside.

Next, prep your shallots. Slice them into rounds and toss them into a small bowl, with the juice of half a lemon and a pinch of flaky sea salt. Let them sit and soften while you prep the rest.

Make the dressing. In a jug or bowl, add the runny tahini, and the juice of a whole juicy lemon. Whisk it all together. It will seize up and look thick. Do not panic. Slowly whisk in the water until it loosens up into a creamy, pourable dressing. Season with flaky sea salt to taste.

Now for the veg: Using a sharp knife, shred your cabbage finely. Slice your baby cucumbers into thin rounds. Slice your jalapeños.

In a large wide bowl, throw in the shredded cabbage, cucumber rounds, torn mint leaves, sliced jalapeños, and your softened shallots (juice and all).

Add the shredded rotisserie chicken.

Pour that creamy tahini dressing all over the salad and get in there with your hands. Toss it well so everything is coated.

Add the toasted pine nuts and toss again.

Taste it. It should be creamy, salty, spicy, and tart.

To serve, heap it up onto a nice platter. Scatter generously with the za’atar, and be confident with it!! Finish with a final squeeze of lemon juice and another scatter of za’atar, just for good measure and max deliciousness.